The baked anchovy pie is a second course dish that encompasses many Mediterranean aromas and, served with a fresh salad, can be a perfect complete meal.
The bread crumb coating is scented with basil, oregano, and parsley.
Its body is enhanced by the bold taste of sun-dried tomatoes balanced by the aromatic sweetness of raisins.
A practical and quick dish that I recommend you prepare.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs cleaned and deboned anchovies
- 5.3 oz dry bread crumbs
- 4 sun-dried tomatoes in oil
- 6 piccadilly tomatoes
- 0.35 oz raisins
- 0.5 oz pine nuts
- 1.8 oz grated Grana Padano cheese
- 1.4 oz cubed mild cheese
- 3 spring onions
- to taste parsley
- to taste basil
- to taste oregano
- extra virgin olive oil
- salt
Tools
- Baking Tray 20 cm x 25 cm
- Mixer
- Frying Pan – non-stick
- Wooden Spoon
Preparation
To prepare the Sicilian anchovy pie, start by soaking the raisins in lukewarm water for about 15 minutes.
In the mixer, blend a glass of bread crumbs taken from the total, the sun-dried tomatoes, pine nuts, drained raisins, parsley, basil, and oregano to taste.
Combine the resulting mixture with the remaining bread crumbs and lightly toast them all in a non-stick frying pan over moderate heat, stirring with a wooden spoon.
In this way, the bread crumbs will become more robust, and the aromas will be enhanced.
Wash the fresh tomatoes, remove the skins and seeds, and season them with oil and salt.
Grease the baking tray with extra virgin olive oil, sprinkle a bit of bread crumbs, and place a layer of anchovies, patting them dry with paper towels as you go.
Continue with bread crumbs, very thinly sliced spring onions, pieces of fresh tomatoes, and a drizzle of oil.Finish with cubes of mild cheese (emmentaler or galbanino) and grated Grana cheese.
Make another layer following the same order.
On the final layer, only place bread crumbs, pieces of tomato, a drizzle of oil, and grated Grana cheese over the anchovies.
Bake for 30 minutes at 340 degrees Fahrenheit (170 Celsius) in the middle of the oven, using the static function.
If during baking, the surface colors too much, cover with aluminum foil.
Once out of the oven, wait for the anchovy pie to lose some heat.
This way it can be cut when it is more compact.
Preservation
In the fridge, well covered, for 2 days.
In the fridge, well covered, for 2 days.
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