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Recipe by
Anchovy and potato tiella is a tasty dish typical of Apulian cuisine. Fresh anchovies pair perfectly with potatoes and tomato, creating a combination of Mediterranean flavors. This delicacy is enriched with extra virgin olive oil, garlic and oregano, which give the dish a touch of aroma and flavor.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Clean and debone the anchovies, wash and dry them by laying them on a cloth
Step 2 of 3: Slice the potatoes thinly and season them with chopped garlic and salt. Arrange a layer of potatoes in the cake tin, add the tomato slices and some of the anchovies.
Step 3 of 3: Cover with the remaining potatoes and anchovies. Salt, sprinkle with breadcrumbs. Add a sprinkling of oregano. Drizzle with oil and put in a hot oven at 200 degrees for 25 minutes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per serving463 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,814 kJ433 kcal | 391 kJ94 kcal |
| Fat | 16.31 g | 3.52 g |
| of which saturated fatty acids | 3.8 g | 0.82 g |
| Carbohydrates | 41.88 g | 9.04 g |
| of which sugars | 6.67 g | 1.44 g |
| Fibre | 4.12 g | 0.89 g |
| Protein | 30.39 g | 6.56 g |
| Salt | 0.19 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
