Stuffed Cornelios with anchovies and olives

Stuffed Cornelios with anchovies and olives

DOSES FOR: 4 people


  • 4 mixed red and yellow Cornelios
  • 8 anchovy fillets in oil
  • 1 dessert spoon salted capers
  • 10 olives
  • basil
  • parsley
  • 8 dessert spoons stale bread without the crust
  • 1 dessert spoon grated pecorino cheese
  • extra virgin olive oil
  • salt and pepper

Simple and
tasty, a
side dish
from Sicily 


Wash and dry the Cornelios, cut the tops off and remove the seeds and threads from inside. Rinse the salt off the capers and cut the anchovies into small pieces. Stone the olives and chop them into pieces, then finely chop the basil and parsley (having first washed them). Grate the stale bread into a large bowl, then mix with the olives, anchovies, capers and two thirds of the herbs. Add the cheese, then a splash of oil followed by salt and pepper to taste. Stir the mixture until it’s well combined. Fill the Cornelios with this mixture, put their tops back on and place them in an oven dish greased with the leftover oil. Cook at 180°C for at least half an hour. Once they’re cooked, press them together and cut them with a breadknife. Garnish with the remaining herbs before serving.