A great Campanian classic, anchovies in a pie pan are a layering of goodness. But how to make them best? Here is chef Peppe Guida's recipe for playing it safe.
Photo by Lido Vannucchi
Ingredients
- 800 g filleted anchovies
- 8-10 cherry tomatoes
- Breadcrumbs
- Parsley
- Red wine vinegar
- 1 clove of garlic
- Dried red pepper
- Oregano
- Extra virgin olive oil
- Salt
Procedure
In a bowl, season the resulting filets with salt, oil, chopped parsley, a pinch of chili pepper and the vinegar.
Cut the cherry tomatoes into four with salt, oil, minced garlic and a pinch of oregano. Add them to the anchovies.
Grease a baking dish with oil and dust it with a little breadcrumbs and arrange the anchovy mixture in layers.
Sprinkle the surface with breadcrumbs, drizzle with a little oil and bake at 170 degrees for 5 minutes.
Info
Antica Osteria Nonna Rosa
Via Laudano, 1, 80069 Vico Equense NA
Phone: 334 391 7950
