Tortino di Alici al Limone Sfusato Amalfitano

Ingredients

• 800 g fresh anchovies, split, spine removed, opened flat — tinned anchovies cannot be substituted
• 4 Sfusato Amalfitano lemons (IGP) or Femminello Sorrentino, juice of all four for the marinade; zest of 2 for the breadcrumb layer
• 120 g coarse dry breadcrumbs, seasoned with lemon zest, parsley, garlic, and olive oil before layering
• 2 cloves garlic, finely chopped
• 1 small bunch flat-leaf parsley, finely chopped
• 80 ml DOP Cilento or Colline Salernitane extra-virgin olive oil, fruity and peppery Campanian oil; plus extra for oiling the pan
• 1 tbsp Colatura di Alici, stirred into the breadcrumb mixture
• 1 pinch dried oregano, added to the breadcrumb layer
• 1 tsp fine sea salt, for the marinade

Method

1. 1
   Split the fresh anchovies, remove the central spine, and open each fish flat. Rinse briefly under cold water and pat dry. Lay the opened anchovies in a single layer in a shallow non-reactive dish. Pour over the freshly squeezed Sfusato lemon juice — the fish must be submerged. Season lightly with fine sea salt. Marinate for exactly 30 minutes. The anchovy is ready when the flesh has turned opaque and white at the edges but remains slightly translucent at the centre; press one fillet — it should feel just firm, not chalky.
2. 2
   While the anchovies marinate, combine the dry breadcrumbs with the finely chopped garlic, finely chopped parsley, lemon zest, dried oregano, Colatura di Alici, and enough of the measured olive oil to bind the crumbs into a loose, sand-like mixture. The crumbs should clump when pressed but fall apart again — not wet, not powdery.
3. 3
   Heat the oven to 200 °C. Oil a round or oval baking dish generously. Lay a first layer of marinated anchovy fillets, skin-side down, covering the base. Scatter an even, substantial layer of the seasoned breadcrumbs over them and drizzle with a thread of olive oil. Repeat with a second layer of anchovies, then a final, generous breadcrumb layer. This is where the dish lives or dies: the top breadcrumb layer must be thick enough to form a true crust — too thin and it scorches before the fish below sets; too thick and it remains raw and doughy. Press the surface gently with the flat of a spoon so the layers adhere.
4. 4
   Bake at 200 °C for 15–18 minutes. The tortino is done when the top breadcrumb crust is deeply, evenly golden and fragrant with lemon and oregano, and the anchovy layers are just set. The surface should be dry and crackling to the fingertip, and the smell of caramelised breadcrumb and brine should be pronounced before the dish is removed from the oven.
5. 5
   Rest the tortino in its dish for 5 minutes before portioning. Serve with wedges of Sfusato lemon on the side for tableside seasoning. The crust should hold its shape when a spoon cuts through — the layers distinct, the fish pale and just cooked, the crumb golden throughout.