Pie au gratin anchovies with curly endive. Today's appetizer is simple but tasty and has as its main ingredient anchovies (or anchovies), the poor fish for excellence, caught in abundance in our seas, It turns at the table in savory dishes. As you know, oily fish is rich in protein, fatty acids, Omega 3 and is good for both the portfolios both health. In this pie au gratin anchovies with escarole is alternating layers of tomato sauce, anchovies, breadcrumbs 'cunzato', or flavored Sicilian and curly endive sauteed with raisins and pine nuts. You can prepaare Patty gratin anchovies with endive in pan, If you have many guests for dinner and serve it as a main dish, but this I propose in comfortable and elegant single portions, as a starter in a seafood menu that wants to respect the sea, the environment and the household budget.
In the post you will also find a VIDEO TUTORIAL how do you clean the anchovies. Remember that the anchovies can be prepared in many ways: try the marinated anchovies (and give you all the advice to eat them safely), the anchovy and lemon rolls, the timbale of anchovies and provolone, the anchovies stuffed baked with tomatoes or the fast spaghetti with anchovies and zucchini flowers. Have a good day!
12 comments
The recipe for anchovy pie is certainly interesting. The cheapness of the plate, emphasized in the introduction as an important element, contrasts with evidence with certain price wine bottle not modest combined with pie, Champagne brut cuvée prestige Maison Taittinger. I do not doubt that this combination of food and wine is pleasant; In this case, though, It could recommend a fine white, but not so expensive.
hello White, thank you for your intervention. Then, our combinations are simply suggestions' gender’ and they are not part of the recipe of course prescriptively: i.e., even if the recipe is 'economic', why we not suggest an equally 'cheap wine'. In this sense we mean that an anchovy pie are good of 'bubbles’ and we recommend a wine to our taste, then if you want to follow the advice 'bubbles’ you can buy those preferred, Doc also a prosecco which is located at the supermarket at modest prices. Thanks again (not many people to notice the pairings with the wines and I am glad that you have read carefully) and have a good day. ADA
As you can see I'm making the rounds. Anchovies from us named “sardoni” nothing to do with sardines. In fact, not to take the fine at fish market is dietary modification, the two names otherwise old Trieste seeing only anchovies ….. I really like fries, Open cutlets or flan I ate in Calabria is completely different from this except the breadcrumbs and cheese or ricotta cheese for grating. Noted ciaooo
But those in saor what are Hedwig? Sardines or anchovies? Also I fried or in Patty, you find a lot of recipes with pilchards and anchovies because I love oily fish, poor yet rich in health!
The sardines are used in sauce that we call them pilchards maybe because it never got big. But they also use the sardoni aka anchovies because sardines or pilchards are very fat. The anchovies/sardines in Trieste go far white ones that are more gradine and old fishermen say that you have to buy them in the months with the “r”. These white paste – When you find – If you have the safety on the freshness I even marinated, but it's so rare.
Good luck big kiss and good day
Thank you Dear! Now I'm well read. I just love good Sicilian sardines belle white and luscious fat… you've got me in the mood, and now how do I?
ahahahahaha visto che sei a casa fattele fare da qualcuno..dal tuo compagno magari :)
Ciaoooo bacione
As no… I'd die poisoned!
I love the Sicilian recipes and our imagination you are very good congratulations
Thank you very much, We hope to see you here. We are happy when we appreciate a countrywoman.!
Bluefish myself how much I love you!!!! :-)
Brava!!! Good, healthy, cheap…We propose a statue to blue fish in every square of Italy? (Some people proposed for pig…)