Timbale of anchovies, tomato and provolone

Timbale of anchovies, tomato and provolone. A recipe for fish Sicilian dishes reinterpreted in a modern way. Within the hemisphere, the three ingredients are combined in a gorgeous surprise for your guests. Whether it's a Starter, or a second, This dish, easy preparation, will give you a lot of satisfaction. I wanted to beautify with anchovy sauce, as for garnish I used puntarelle. And here is one of the most classic pairing. But, If you prefer, You can create any salsa at your leisure, with any vegetables. To achieve these timbales anchovies I used the individual molds of hemispherical, but you can prepare everything in a rectangular pan and get individual portions. If you love this type of recipes, Also have a look at all myRECIPES WITH BLUE FISH and mySICILIAN RECIPES. Have a good day!


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  • 25 anchovies (anchovies) already cleaned
  • 5 tablespoons breadcrumbs
  • 2 tablespoons grated Pecorino romano Pdo
  • 60 grams of Provolone Valpadana Dop's, hot type
  • salt and pepper, to taste
  • extra virgin olive oil, to taste
  • herbs: second season (Basil, parsley, Thyme, Mint)
  • 250 ml of tomato puree
  • extra virgin olive oil, to taste
  • a clove of garlic
  • Salt, to taste
  • a spoonful of sugar
  • For the anchovy sauce:
  • 6 anchovies in oil
  • extra virgin olive oil, to taste
  • salt and pepper, to taste
  • raw salad, According to the season: chicory, lattughino, lettuce, corn salad, etc.


To prepare the timbale of anchovies, provolone and tomato, It must begin to prepare the tomato sauce by frying in a pan the oil and garlic in shirt. Add the tomato sauce, Salt, the sugar and cook covered over medium heat until the sauce won't be well reduced. Set aside.

For the filling of pies anchovy, place in a bowl the breadcrumbs, Pecorino romano Dop, finely chopped herbs, diced Provolone Dop, season with salt, pepper and add as much olive oil until you get a soft and grainy.

Preheat the oven to 180 degrees, ventilated. Lightly coat the molds and distribute on the bottom of each a spoonful of tomato sauce. Then, completely coat the molds with anchovies, Add the mixture with bread crumbs, Pecorino cheese, Provolone, etc. with a spoonful of tomato and continue again with anchovies, the mixture of bread crumbs and tomato. Then, close the layers in the stencil with anchovies and some more’ tomato sauce. Bake for 15 minutes or so. Remove from oven timbales of anchovies and let cool, to make the tart coagulates and the flavors come together well.

Meanwhile prepare the sauce of anchovies. Pound in a mortar or blend in a blender the anchovies with vinegar, adding olive oil until you get a creamy sauce, season with salt and pepper. Drizzle with the sauce you've chosen for salad garnish.

Flat finish: arrange a bed of salad in the center of the dish. Put on top the pie with anchovies, provolone and tomato. Garnish with the herb used in preparing and, Finally, serve. Bon appétit!

THE PAIRING: We choose a white for this recipe which oscillates between flavor and acidity. And suggest a Pinot Grigio Doc Alto Adige, produced by Cantina Terlano: floral scents, white fruits and herbaceous notes, with a taste reminiscent of the melon.

Timbale of anchovies, tomato and provolone

Timbale of anchovies, tomato and provolone

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Anna September 18, 2014 at 08:50

Dear Ada,
I already have fame, your dishes are always great too.
These have to do them timbales, as soon as I can I'm definitely.
Thank you for your delicious recipes that generously share with us all.
A big kiss and good day.

Sicilians creative in the kitchen September 21, 2014 at 12:12

Hi Anna, I thank you that you have the courage to put at the table my dishes! A hug, ADA

Angelas September 17, 2014 at 22:46

There are no words to your masterpieces, If the sight they make such an effect I dare not imagine the palate! Fortunatissimi i tuoi ospiti 😉
Have a good evening

Sicilians creative in the kitchen September 21, 2014 at 12:11

Angela you're really too good. Lucky I so. See you soon, ADA


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