The baked anchovy pie is a main course that encompasses many Mediterranean aromas and, served with a fresh salad, can represent a perfect single dish.
The bread crumb coating is fragrant with basil, oregano, and parsley.
Adding depth is the bold taste of sun-dried tomatoes balanced by the aromatic sweetness of raisins.
A practical and quick dish that I recommend you to prepare.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs cleaned and deboned anchovies
- 1.5 cups dry bread crumb
- 4 sun-dried tomatoes in oil
- 6 Piccadilly tomatoes
- 2 tbsp raisins
- 1 tbsp pine nuts
- 0.4 cup grated Grana Padano cheese
- 1.4 oz mild cheese cubes
- 3 spring onions
- to taste parsley
- to taste basil
- to taste oregano
- extra virgin olive oil
- salt
Tools
- Baking Pan 8 in x 10 in
- 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 cup of bread crumbs taken from the total, the sun-dried tomatoes, pine nuts, squeezed raisins, parsley, basil, and oregano to taste.
Mix the resulting mixture with the remaining bread crumbs and lightly toast it all in a non-stick pan over moderate heat, stirring with a wooden spoon.
In this way, the crumbs will become more substantial during toasting, and the aromas will be amplified.
Wash the fresh tomatoes, remove the skin and seeds, and season them with oil and salt.
Grease the baking pan with extra virgin olive oil, sprinkle with a bit of crumbs, and place a layer of anchovies that have been dabbed with absorbent paper.
Continue with crumbs, thinly sliced spring onion rings cut very thin, fresh tomato pieces and a drizzle of oil.Finish with cubes of mild cheese (emmentaler or galbanino) and grated Grana Padano.
Make another layer following the same order.
On the final layer, we will only put crumbs, tomato pieces, a drizzle of oil, and grated Grana Padano on top of the anchovies.
Bake for 30 minutes at 338°F in the middle of a static oven.
If the surface gains too much color during baking, cover it with aluminum foil.
Once out of the oven, wait for the anchovy pie to lose some heat.
This way, you can cut it when it is more compact.
Storage
In the fridge well covered for 2 days.
In the fridge well covered for 2 days.
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To view the recommended products click here.
