The Anchovy and Potato Bake is a delicious second course originating from Liguria. Fresh anchovies are arranged on a layer of sliced potatoes, flavored with garlic, parsley, and mint. It is all baked in the oven with a mix of dry white wine and lemon juice. At the end of cooking, the surface is sprinkled with golden and fragrant breadcrumbs. A tasty dish typical of the 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 an oven dish with oil, layer with cleaned and deboned anchovies opened like a book
Sprinkle with a bit of the chopped mixture, salt, pepper, drizzle with lemon juice, and season with a bit of oil poured in a thin stream
Cover with a layer of potatoes and sprinkle with the prepared mixture, salt, and pepper
Continue alternating layers until all ingredients are used up
Sprinkle with a glass of wine and scatter the surface with torn mint leaves mixed with breadcrumbs
Bake in a preheated oven at 170 degrees for one hour
Accompanying 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 a maximum of 2 days
The traditional dish of Ligurian cuisine
Italy, 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 |
