Anchovies and potato cake: Today's recipe is simple and cheap, easy to prepare and tasty. I used my beloved blue fish, the anchovies, but you can also use sardines (in this article you find explained step by step the difference between alas, anchovies and sardines) and even mackerel. The execution is simple: in the cake of anchovies and potatoes alternate layers of coarsely crushed potatoes with a fork and seasoned with oil, lemon, grated capers and pecorino cheese, layered by alps of alas. A little’ breadcrumbs on the surface makes everything crisslower. To you the choice between a high cake tin, as in my case, or low and wide. Is, if you have subbi on how you clean the anals, have a look at this VIDEO TUTORIAL.
This recipe is Sicilian-inspired, but it's not a traditional recipe like that of BAKED ANCHOVIES SICILIAN PIE: it's an interesting and tasty variation, made tasty and interesting by the lemon #8217; and the flavor of capers and pecorino cheese. Who should be amazed at the #8217;pairing between fish and cheese, I remind you that in the regions of southern Italy (Sicily, Calabria, Puglia), it's a very traditional pairing, starting with the PASTA COZZE AND PECORINO to get to the ANCHOVIES IN PIE or the PIE Swordfish SICILIAN. I guarantee you it's a dish to try and I remind you to take a look at all my RECIPES WITH ANCHOVIES and, in general, my RECIPES WITH BLUE FISH. Have a good day!
700 grams of anchovies (to clean, or 500 grams already cleaned)
700 grams of potatoes
100 grams of grated pecorino romano Pdo
extra virgin olive oil, to taste
salt and pepper, to taste
a plentiful handful of salted capers
dried oregano, to taste
herbs of your choice (Marjoram, Thyme, parsley)
breadcrumbs, to taste
juice of 2 lemons
To prepare the potato and anchovy cake you must first boil the potatoes in plenty of salted water. Once the potatoes will hold (strung a fork or toothpick in the center), drain and peel while they're still hot. Like this, you'll be able to peel the potatoes perfectly and quickly.
Allow the potatoes to cool, then roughly crush them with a fork. You have to get pieces of varying size, so that the anchovy and potato pie keeps a certain consistency in your mouth. Finely chop capers. Season the potatoes with plenty of extra virgin olive oil, Salt, papá, the chopped capers, a pinch of oregano, the grated pecorino cheese and some lemon juice. Taste to make sure the potatoes are tasty.
Clean the anchovies following the procedure set out in this VIDEO TUTORIAL. Grease a cupboard with extra virgin olive oil and sprinkle with some grated bread. Cover the bottom of the cupcaler with a layer of mashed potatoes and season, continue with a layer of anchovies and season the anchovies with a drizzle of extra virgin olive oil, a pinch of salt and plenty of lemon juice. Continue in alternating layers until the ingredients are exhausted. I made two layers of potatoes and two layers of anchovies. Dust the last layer of anchovies with grated bread, spray with a little extra virgin olive oil and lemon juice.
Bake the potato and anchovies cake in a preheated oven at 200 degrees for 20 minutes or until the surface is golden brown. Bake and leave to cool the potato and anchovy cake for a few minutes before serving. It's good hot and it's great cold. Bon appétit!