We have entered the middle of summer. At the seaside, with family and friends, time passes quickly, and we often reach the dinner time without realizing it. What shall we do? Good food cannot be missing on our tables, so I suggest the anchovy pie, to be offered in single portions as an appetizer or a second course. Anchovies are good for our health, as they are rich in Omega 3 but are also cheap. The result is a small casket that contains all the great Mediterranean flavours.

IT SERVES 4:

  • 700 gr anchovies
  • 500 gr potatoes
  • 500 gr cherry tomatoes
  • extra virgin olive oil
  • 1 large garlic clove
  • 1 tablespoon of salted capers
  • 1 stalk of fresh parsley
  • salt q.s.
  • freshly ground black pepper
  • 100 gr of grated Parmigiano
  • 200 gr of breadcrumbs or stale bread (better if coarsely crumbled) 

Difficulty: easy

Time: 30 minutes

Preparation:

It’s easy to clean the anchovies: cut the head by pulling it towards the tail, then remove the gust; soak the anchovies in a bowl of cold water. Wash them thoroughly under running water, gently remove the backbone and unfold them to let them drip on a grate.

Wash and peel the potatoes, cut them into thin slices, blanch for 5 minutes in salted water and drain.

Chop the parsley, garlic and capers washed and rinsed. Wash the cherry tomatoes, cut them into small pieces, season with salt and pepper.

Prepare the pie: sprinkle the aluminium moulds with extra virgin olive oil and breadcrumbs, line the internal surface with the anchovies arranged in a radial pattern with the tail on the bottom and the wider part protruding from the edge. Create various layers by placing a slice of potato inside the mould, some parsley – garlic and capers mix, cherry tomatoes, Parmigiano and breadcrumbs and keep on making layers finishing with a slice of potato. Close the pie by bending the anchovies towards the centre, add some breadcrumbs and bake at 180° C for 25/30 minutes.

At the end of the baking time, gently remove the mould and serve the pie garnished with parsley and a slice of lemon.

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Jesolo journal Aprile 2022

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