Baked anchovies and potatoes – Alici con patate in teglia
PREPARATION: 45 minutes
DIFFICULTY: easy
600 g anchovies
600 g potatoes
1 glass dry white wine
2 lemons
parsley
garlic
fresh mint leaves
breadcrumbs
oil
salt
pepper
DIRECTIONS:
Chop a bunch of parsley with a clove of garlic and some mint leaves. Peel the potatoes, wash them and cut them into slices. Gut and debone the anchovies, open them like a booklet.
Brush an oven dish with oil, place a layer of anchovies in it, sprinkle with a little of the chopped mixture, season with salt and pepper, sprinkle with lemon juice and drizzle with a little oil. Cover with a layer of potatoes and sprinkle with the chopped mixture, salt and pepper. Continue alternating layers until all ingredients are used up.
Sprinkle the surface with wine and sprinkle with chopped mint leaves mixed with breadcrumbs. Place in a hot oven at 170° and bake for about an hour. Remove and serve after 5 minutes.