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!
