Anchovy and Potato Baking Dish is a delicious Ligurian-style main course. Fresh anchovies are arranged over a layer of sliced potatoes, flavored with garlic, parsley, and mint. The dish is baked with a mix of dry white wine and lemon juice. At the end of cooking, the surface is sprinkled with golden, fragrant breadcrumbs. A tasty dish typical of Ligurian tradition.
Chop together a bunch of parsley, a clove of garlic, and some mint leaves
Peel the potatoes, wash them, and cut them into slices
Brush a baking dish with oil, then arrange a layer of cleaned, boned, and butterflied anchovies
Sprinkle them with some of the chopped mixture you prepared, season with salt and pepper, sprinkle with lemon juice, and dress with a little oil drizzled over
Cover with a layer of potatoes and sprinkle them with the prepared chopped mixture, salt, and pepper
Continue alternating the layers until all the ingredients have been used up
Sprinkle with a glass of wine and scatter the surface with broken-up mint leaves mixed with breadcrumbs
Bake in a preheated oven at 170 degrees for one hour
Pairing wines: Cinque Terre DOC Verdicchio Dei Castelli Di Jesi DOC Vermentino Di Sardegna DOC
Cutting Board
Sharp Knife
Pan
Bowl
Oven
Store in the refrigerator in an airtight container for up to 2 days
The traditional dish of Ligurian cuisine
Italia, Liguria
| Energy (kcal) | 85.23 |
| Carbohydrates (g) | 8.34 |
| of which Sugars (g) | 0.85 |
| Fat (g) | 1.15 |
| of which Saturates (g) | 0.56 |
| Protein (g) | 8.06 |
| Fiber (g) | 0.71 |
| Sale (g) | 0.04 |
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