Home » Timbale of anchovies, tomato and provolone

Timbale of anchovies, tomato and provolone

by Ada Parisi
5 min read

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 my RECIPES WITH BLUE FISH and my SICILIAN RECIPES. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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, you have to start making tomato sauce by browning the oil and the bead garlic in a saucepan. 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 stamp with anchovies and a little 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. Beat the anchovies with vinegar in a mortar or blend in the mixer, adding olive oil until you get a creamy sauce, season with salt and pepper. Season with this sauce the salad you have chosen to garnish the dish.

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 aromatic grass used in the preparation phase and, Finally, serve. Bon appétit!

MATCHING: 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.

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Anna September 18, 2014 - 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 - 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 - 22:46

There are no words to your masterpieces, If the sight they make such an effect I dare not imagine the palate! Very lucky your guests ;)
Have a good evening

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

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


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