This traditional Sicilian recipe showcases moist Italian anchovies. The Cerrones prefer to use sourdough pagnottta, but you can use any crusty bread that you have available.
- 80 g jar anchovy fillets in oil
- 1 large loaf Italian bread
- 1 long red chilli, thinly sliced
- 60 ml (¼ cup) olive oil
- 2 tsp oregano leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 140°C. Drain anchovy fillets, reserving oil. Cut bread in half horizontally and top one half with anchovies and chilli. Drizzle over olive oil and reserved anchovy oil and scatter over oregano. Top with the remaining bread and place on an oven tray.
Bake for 30 minutes or until bread is heated through. Slice thickly to serve.
Photography by Alan Benson.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.