The anchovy and potato tiella is a tasty dish typical of Apulian cuisine. Fresh anchovies pair perfectly with potatoes and tomatoes, creating a blend of Mediterranean flavors. This delicacy is enriched with extra virgin olive oil, garlic, and oregano, which add a touch of aroma and taste to the dish.
Clean and debone the anchovies, wash and dry them by placing them on a cloth.
Thinly slice the potatoes and season them with chopped garlic and salt. Arrange a layer of potatoes in the baking dish, add the tomato slices and some of the anchovies.
Cover with the remaining potatoes and anchovies. Salt, sprinkle with breadcrumbs. Add a dash of oregano, drizzle with oil, and place in a hot oven at 200 degrees for 25 minutes.
Pan
Casserole
Italia, Puglia
| Energy (kcal) | 105.5 |
| Carbohydrates (g) | 8.56 |
| of which Sugars (g) | 1.29 |
| Fat (g) | 4.45 |
| of which Saturates (g) | 1.03 |
| Protein (g) | 7.96 |
| Fiber (g) | 0.78 |
| Sale (g) | 0.04 |
