Sicilian Escarole Gratin with anchovies tart. Today's appetizer is simple but tasty and has as its main ingredient anchovies (or anchovies), the poor fish par excellence. That, 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 it 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 prepare the anchovy pan au gratin with escarole in a pan and serve it as a second course. But I propose it to you 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 tpackaging of anchovies and provolone, the anchovies stuffed baked with tomatoes or the fast spaghetti with anchovies and zucchini flowers. Have a good day!
600 grams of anchovies (anchovies) fresh
120 grams of stale bread crumbs
extra virgin olive oil, to taste
salt and pepper, to taste
20 grams of grated pecorino cheese
20 grams of grated Parmesan cheese
chopped parsley, to taste
150 grams of tomato sauce
curly Endive, to taste
20 grams of raisins
20 grams pine nuts
Capers in salt, to taste
Before you start preparing the pie au gratin anchovies with curly endive, preheat the convection oven at 200 degrees. Clean the anchovies removing the backbone and the central spine. In a bowl put the breadcrumbs, pecorino, the Parmesan, parsley and capers finely tritatati. Season with salt and pepper and add as much olive oil as necessary to obtain a soft and grainy.
Clean curly endive and cut thin: skip the endive in a pan with a clove of garlic and extra virgin olive oil, high heat. When endive will be slightly wilted, season with salt and pepper and add the pine nuts and raisins. Remember that vegetables should be cooked but also stay crunchy, because then it will cook more in the oven.
Put a teaspoon of tomato sauce on bottom of casserole, then sprinkle with seasoned bread crumbs and make a first layer of anchovies. Cover with a little breadcrumbs, then lay over sauteed escarole. Continue with a new layer of tomato sauce, breadcrumbs, escarole and anchovies. Drizzle the last layer of anchovies with extra virgin olive oil and distribute a little breadcrumbs, which will protect the anchovies in cooking.
Bake the pie anchovies and Sicilian curly endive and bake for 10 minutes. Leave the anchovy pie for 5 minutes before serving. Bon appétit!
MATCHING: Gross prestige cuvee Champagne, House Taittinger. With a plate of poor tradition, but revisited, we combine a wine of great depth, such as Champagne Taittinger of Maison, we got to know directly in the Champagne region, in France. This wine is made with a clever blend of Pinot noir grapes, Chardonnay e Pinot Meunier. Excellent pairing of this wine with flavor, mixed with sweetness, this pie anchovies. The market is a readily available bottle, since it represents the majority of the company's production. The price fluctuates around 30-40 €.
You can prepare this pie with anchovies and endive even in a cake pan, obviously increasing the amount of the ingredients, and serve warm: cut it perfectly, Do not worry. In summer, replaced the tomato sauce with some cube of fresh tomato.