Tart Sicilian anchovies

Procedure

The patties Sicilian anchovies are very easy to prepare, as you see in VIDEO RECIPE STEP BY STEP: you can decide whether to prepare them as I did, in comfortable and elegant single portions, so as to serve as an appetizer or as a main dish, or pan, alternating the same ingredients in layers and then cutting the pie sliced ​​anchovies. I always prefer to, where possible, the portion.

First of all, If you purchased already cleaned and boned anchovies well, Otherwise look here VIDEO TUTORIAL ON HOW TO CLEAN ANCHOVIES. Once you clean the anchovies, wash them and put them on absorbent paper: must be dry. Pour the tomato sauce in a bowl, season with salt, extra virgin olive oil and some basil leaves and let it flavor in the fridge.

With a small brush, grease the molds (They are fine ones in disposable aluminum) and then sprinkle with breadcrumbs, so that they are covered.

Prepare the filling for the anchovy pie, the so-called 'BREAD cunzatu Sicilian: place in a bowl the breadcrumbs, chopped parsley, a little fresh ground black pepper, the grated cheese and plenty of extra virgin olive oil as needed to get a soft dough and grainy. If you want, you can also add a clove finely chopped garlic. Taste the dough to make sure there is enough salt and, If necessary, add a pinch.

Coat the aluminum cups with anchovies, so that they are covered with both the bottom and sides. Anchovies must escape from the molds so that, once the pie, the flaps can reclose, as you see in VIDEORICETTA. Put inside each stamp a first layer of cunzatu bread, add a teaspoon of tomato sauce and a slice of Tuma or primo sale. Continue with a second layer of filling, one tomato and one cheese. Pressing slightly and fold the edges of the stencil on the anchovies, so as to close the stuffing. Lightly grease the anchovies with a little extra virgin olive oil. Preheat oven to 200 degrees static and cook patties of anchovies Sicilian in a preheated oven for 8-10 minutes. Flip stencils to transform patties of anchovies. Complete patties with a spoon of tomato sauce, grated Sicilian pecorino cheese and a basil leaf. Bon appétit!

MATCHING: Mamertino Doc red, Vintage 2016, produced by Planeta. A wine of the province of Messina, that comes from grapes grown in the territory of Milazzo. Nero d'Avola and Nocera grape varieties, overlooking the sea, They give life to this fruity wine, drinkable, well balanced, despite an aging in barrels for 12 months. It serves fresh, at a temperature of 14 degrees.