The Anchovy and Potato Bake is a delicious main course of Ligurian origin. Fresh anchovies are placed on a layer of sliced potatoes, flavored with garlic, parsley, and mint. The whole dish is baked 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 Ligurian tradition.
Chop together a bunch of parsley, a clove of garlic, and some mint leaves
Peel the potatoes, wash them, and slice them thinly
Brush a baking dish with oil, place a layer of cleaned, deboned, and butterflied anchovies
Sprinkle them with some of the chopped mixture you prepared, add salt and pepper, drizzle with lemon juice, and a little oil
Cover with a layer of potatoes and sprinkle them with the prepared mixture, salt, and pepper
Continue alternating layers until all ingredients are used up
Sprinkle with a glass of wine and cover the surface with chopped mint leaves mixed with breadcrumbs
Bake in a preheated oven at 170 degrees for one hour
Serve hot
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 up to 2 days
The traditional dish of Ligurian cuisine
Italia, Liguria
| Energy (kcal) | 74.92 |
| Carbohydrates (g) | 7.43 |
| of which Sugars (g) | 1.05 |
| Fat (g) | 0.98 |
| of which Saturates (g) | 0.48 |
| Protein (g) | 6.98 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.04 |
