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!
PIE WITH ANCHOVY ENDIVE SICILIAN (easy recipe)Print This
- 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 and cut thin curly endive: skip the endives in a pan with a clove of garlic and extra virgin olive oil, high heat. When the endive will be slightly withered, 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. Sprinkle the last layer of anchovies with olive oil them and deploy some’ 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!
THE PAIRING: 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 this wine with the 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.