Recipe by moujemouje
Also known as "alici rolls," this is a southern Italian appetizer that is traditionally served at the New Year. I have embellished it from its original recipe of just anchovies and dough. I don't measure when I cook, so all measurements below are estimates.
Top Review by Garlic Chick
This is really, really good. I have made it twice so far and my friends and I loved it. I made with pizza dough and instead of the creme fraiche I used sour cream. Love the sweet leeks with the salty anchovies. Great flavor. I really like your idea (#11 in the directions) of adding raisins and will try that one next time. Thanks for posting!
- 2.5 (2 ounce) cans anchovies (with or without capers)
- 2 tablespoons creme fraiche or 2 tablespoons Greek yogurt
- 3 -4 leeks, white parts only, sliced thinly
- 1 lb pizza dough (easily obtained at an Italian bakery) or 1 lb bread dough (easily obtained at an Italian bakery)
Directions See How It's Made
- Preheat oven to 375 (ish).
- Mash anchovies together with creme fraiche.
- Slice leeks.
- Roll out pizza dough.
- Smear on anchovy-creme fraiche mixture as evenly as possible, leaving about 2 inches clear at all edges.
- Sprinkle about a handful of sliced leeks over all.
- Roll up like a strudel.
- Bake for about 30 minutes.
- Cool and slice like pinwheels.
- Serves about 4 people as an appetizer, 2 as an entree.
- Golden raisins can also be added to the anchovy mixture.
- Goes well with a good Gewurztraminer.