Stuffed Anchovies with Sunny HeRBs borage, the Ligurian way

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Stuffed Anchovies with Sunny HeRBs borage, the Ligurian way

A traditional Genoese dish brought into contemporary cuisine: stuffed anchovies with Sunny HeRBs borage, the Ligurian way.
This course can be served as an appetizer or a main course blending together the flavours of the sea and of our land. This recipe captures the essence of the culinary tradition of a region which uses poor raw materials to make extraordinary dishes.
Here the new videorecipe of the chef Gian Luca Cellerino.
Prep Time 15 mins
Cook Time 10 mins
Cuisine Italienne
Servings 4


  • 40 fresh anchovies
  • 2 eggs
  • 200g grated Parmesan cheese
  • 300g Sunny HeRBs borage
  • 300g Swiss chards
  • 60g bread
  • 1 glass of milk
  • 100g breadcrumbs
  • Sunny HeRBs oregano and marjoram
  • 1 garlic glove
  • Extra virgin olive oil
  • 4 anchovies fillets in oil
  • Salt and pepper to taste


  • Wash and chop Sunny HeRBs borage and Swiss chards
  • Put in a saucepan with some extra virgin olive oil the four anchovies fillets and the finely minced garlic and let it brown for approximately 2 minutes. Add the Sunny HeRBs borage and the Swiss chards and cook for 10 mins.
  • Soak the bread in some milk for a few minutes
  • Transfer the cooked vegetables into a bowl with the squeezed bread, fresh leaves of oregano and marjoram, the eggs and the grated Parmesan Cheese. Add salt and pepper to taste and mix well till you get a compact mixture.
  • Let it rest in the fridge
  • In the meantime clean the anchovies under cold running water and open them in two, as a book. Arrange the fillets in a colander.
  • Take the vegetables mixture from the fridge and use it to stuff the anchovies. Put a teaspoon of stuffing on each fillet, press it with your hand and then cover with another fillet, like a sandwich.
  • Oil a baking tray and sprinkle it with breadcrumbs, place the anchovies in concentric circles from the outer circle to the inner circle.
  • Drizzle with some extra virgin olive oil and bake for 15 minutes at 180°C.
  • Serve the stuffed anchovies when they are still hot, garnish the plate with the remaining Sunny HeRbs.
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