Total Time
1hr
Prep 30 mins
Cook 30 mins

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.

Ingredients Nutrition

  • 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

  1. Preheat oven to 375 (ish).
  2. Mash anchovies together with creme fraiche.
  3. Slice leeks.
  4. Roll out pizza dough.
  5. Smear on anchovy-creme fraiche mixture as evenly as possible, leaving about 2 inches clear at all edges.
  6. Sprinkle about a handful of sliced leeks over all.
  7. Roll up like a strudel.
  8. Bake for about 30 minutes.
  9. Cool and slice like pinwheels.
  10. Serves about 4 people as an appetizer, 2 as an entree.
  11. Golden raisins can also be added to the anchovy mixture.
  12. Goes well with a good Gewurztraminer.

Reviews

(3)
Most Helpful

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!

Garlic Chick June 19, 2009

Tasty, but rather a lot of leeks for my taste (or perhaps my leeks were just too big). During cooking, the roll split in a rather worrying way and leek juices spilt out; I was worried that this would mean the bread was too soggy, but everything turned out fine. Next time, I'll reduce the quantity of leeks, and will mash my anchovies better! :-)

Syrinx January 15, 2007

Excellent snack/appetizer! I used Evelyn's stuffed flatbread dough and the stuffing as directed--a bit more creme fraiche. The anchovies and leeks dissolve into each other and there is just this not too salty, slightly tangy edge to this nice round of crusty bread. Definitely a keeper.

Chef Kate October 14, 2006

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