In short. Anchovies layered in a terracotta dish with breadcrumbs, garlic, mint, oregano and capers, splashed with vinegar and baked for 20 minutes. Arraganato is the Apulian word for anything done this way.
Arraganare means to prepare a food with mollica — breadcrumb. It is one of the most useful words in the Apulian kitchen, because the method turns up everywhere: on fish, on vegetables, on lamb.
Ingredients
- 1 kg of anchovies
- 200 g of breadcrumbs
- 1 clove of garlic, mint, capers, oregano
- extra virgin olive oil, vinegar
Method
1. The fish. Bone the anchovies and clean them carefully.
2. Layering. Put them in a dish — terracotta is better — in layers, with breadcrumbs, minced garlic and mint, oregano and capers.
3. Baking. Add the olive oil, splash with vinegar, and bake for 20 minutes.
More on the second courses page.
