Stuffed Summer Squash di Alici

These stuffed summer squash may be light but they’re big on flavor. The flavor of the Amalfi coast.

Stuffed Summer Squash di Alici 

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Colotura di Alici is an Italian style fish condiment. It can be found in gourmet stores or ordered online.


  • 6 small round summer squash
  • good quality olive oil
  • 1 large shallot, minced
  • 6 clove garlic, minced
  • 1 teaspoon red pepper flakes
  • 8 anchovy fillets
  • ¼ cup milk (for soaking anchovies if necessary)
  • 2 tablespoon chopped italian parsley
  • 4 slice good rustic bread or two cups prepared coarse bread crumbs
  • 1 teaspoon colatura di alici
  • salt and pepper
  • 1 cup whole milk ricotta cheese
  • ½ cup parmesan cheese, grated


Pre-heat oven to 350 F

Start by cutting off a little lid and hollowing out each of my squash. 

Heat 2 tablespoons olive oil in a sauté pan set over medium hr=eat. Add the interior flesh, shallots, garlic, 1 teaspoon of red pepper flakes, and the prepared anchovies.

If you can find salt-packed as opposed to oil-packed anchovies try and get them. 

The salt-packed variety needs to be soaked to remove the salt and reconstitute them somewhat. I often do this in milk. 

Cook this mixture 6–8 minutes until the anchovies practically disintegrate into the vegetables. To this mixture add chopped parsley and freshly toasted coarse breadcrumbs.