Anchovy and baking Potatoes
Instructions
Mince together with a sprig of parsley, a clove of garlic, some mint leaves.
Peel the potatoes, wash them and cut them into slices.
Brush olive oil a baking dish, lay a layer of clean anchovies and de-boned and open a book.
Sprinkle them with a little bit of chopped you have prepared, add salt and pepper, sprinkle with lemon juice and seasoned with a bit of oil spilled.
Cover with a layer of potatoes and sprinkle with the chopped mixture, salt and pepper.
Continue alternating layers until you run out of ingredients.
Sprinkle with a glass of wine and sprinkle the surface with chopped mint leaves mixed with breadcrumbs.
Bake in preheated oven at 170 degrees an hour.
Served hot.
Accompanying wines: Cinque Terre DOC, Verdicchio Dei Castelli Di Jesi DOC, Vermentino Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 600 g of anchovies
- 600 g of potatoes
- 1 glass dry white wine
- 2 lemons
- 1 sprig of parsley
- 1 clove of garlic
- Some of leaves fresh mint
- Breadcrumbs
- Olive oil
- Salt
- Pepper