Tiella of anchovies and potatoes is a tasty dish typical of Apulian cuisine. Fresh anchovies pair perfectly with the potatoes and tomato, creating a union of Mediterranean flavors. This delicacy is enriched by extra-virgin olive oil, garlic and oregano, which give the dish a fragrant and flavorful touch.
Clean and debone the anchovies, wash them and dry them by laying them on a cloth
Thinly slice the potatoes and season them with chopped garlic and salt. Arrange a layer of potatoes in the baking pan, add the tomato slices and some of the anchovies.
Cover with the remaining potatoes and anchovies. Salt, sprinkle with breadcrumbs. Add a sprinkle of oregano. Drizzle with the oil and put in a preheated oven at 200°C for 25 minutes
Frying pan
Saucepan
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 |
