Acciughini alla Genovese

Ingredients

• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 100g (3.5 oz) butter, cold and cubed 100g (3.5 oz) butter, cold and cubed
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup cold water 1/4 cup cold water
• 200g (7 oz) fresh anchovy fillets 200g (7 oz) fresh anchovy fillets
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 9g)
• Carbohydrates: 16g (Sugars: 0g)
• Protein: 7g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, butter, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing until a dough forms. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   On a lightly floured surface, roll out the dough to a thickness of about 2mm (1/16 inch). Cut the dough into small rectangles, approximately 5cm (2 inches) long and 3cm (1 inch) wide.
5. 5.
   Place an anchovy fillet on each rectangle of dough. Sprinkle a small amount of parsley and lemon zest over the anchovies.
6. 6.
   Fold the dough over the anchovies, pressing the edges together to seal them. Place the acciughini on the prepared baking sheet.
7. 7.
   Brush the acciughini with olive oil and bake for 15-20 minutes, or until golden brown.
8. 8.
   Remove from the oven and let them cool slightly before serving. Acciughini alla Genovese can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Anchovy fillets — If using salted anchovies, rinse them well and pat dry before using. If using canned anchovies, make sure to drain them thoroughly.
• Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to only remove the outer yellow layer and avoid the bitter white pith.

Tips & Tricks

• For an extra burst of flavor, add a small amount of minced garlic to the parsley and lemon zest mixture.
• Serve Acciughini alla Genovese with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a milder flavor, you can soak the anchovies in milk for 30 minutes before using them in the recipe.
• Experiment with different herbs such as basil or oregano to customize the flavor profile of the acciughini.
• These savory bites can be made in advance and stored in an airtight container for up to 2 days.

Serving advice

Acciughini alla Genovese are best served as an appetizer or part of an antipasto platter. Arrange them on a serving dish and garnish with fresh parsley leaves for an elegant presentation.

Presentation advice

To enhance the visual appeal, serve the Acciughini alla Genovese on a wooden cutting board or a decorative platter. Sprinkle some additional lemon zest and parsley over the top for a pop of color.