The Anchovy and Potato Bake is a delicious second course dish 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 a few leaves of mint.
Peel the potatoes, wash them, and slice them.
Brush an oiled baking dish, layer with cleaned and deboned anchovies opened like a book.
Sprinkle with some of the chopped mixture, add salt and pepper, drizzle with lemon juice and a bit of oil.
Cover with a layer of potatoes and sprinkle with the prepared mixture, salt, and pepper.
Continue layering the ingredients until they are exhausted.
Sprinkle with a glass of white wine and cover the surface with torn 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
Italy, 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 |
