Celery and anchovies gratin




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Celery and anchovies gratin
  • 17%
    349,1 kcal
  • 14%
    7,62 g
  • 28%
    25,3 g
  • 9%
    24,05 g
  • 0%
    0,767 g

    Preparation time

    0:10 min

    Cooking time

    0:35 min




    serves 4


  • 1 soft celery
  • 10 Delicius preserved anchovy fillets in olive oil
  • 1 cup of grated bread
  • Filippo Berio extra virgin olive oil
  • butter
  • Cannamela black pepper, freshly ground
  • salt


  1. Cut off the rough outside bits of the celery: chop and boil for 10 to 15 minutes in salted hot boiling water, then drain it carefully.
  2. Toast the grated bread in a non-stick pan with two spoonfuls of oil.
  3. Cook the celery bits and half of the chopped anchovy fillets in a pan with 3 spoonfuls of oil.
  4. Butter a baking pan.
  5. Lay the celery in layers and sprinkle each layer with grated bread.
  6. Garnish the surface with the remaining anchovy fillets and a few butter curls.
  7. Place in the oven at 200 °C to cook au gratin for approximately 20 minutes.

Chef's tip

If you do not want to use butter, you can easily leave it out, the result will still be outstanding!

Serving suggestion

Serve as a side dish to fish-based main courses or after a first course. Ideal as part of a buffet, too!

Wine selection


Family tip

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Dish history

Are you wondering what to do with all that 'boring' old celery left over in your fridge? Don't despair! Here comes a recipe that will make you think twice about the right adjective for this incredibly healthy veggie! Just a few more ingredients, some delici(o)us anchovies and you'll have an inviting dish you'll be proud to serve to your guests!

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