Anchovies, breadcrumbs and herbs

2_07278 anchovies, BREADCRUMBS and HERBS INGREDIENTS for 4 PEOPLE 400 g of anchovies have been boned, and 120 g of stale bread crumbs, 2 eggs, 200 ml of cream, 3 sprigs of parsley, 3 sprigs of Marjoram, a sprig of basil, a clove of garlic, 2 tomatoes 4 tablespoons perini, grated Parmesan, butter for the Pan, salt and pepper to grind.

Cut with scissors any remaining bones wash under running water and dry them with kitchen paper tamponandole.

Clean the leaves of herbs, with dampened paper towels.

Peel the garlic, wash the tomatoes, cut them in half lengthwise and remove seeds and water.

Divide the tomatoes into strips 3 wide vertical-4 mm.

Break the eggs into a bowl, add the cream, a pinch of salt and ground pepper; unite half Parmesan cheese and beat with a fork to mix the ingredients.

Place in a food processor, the crumb with the leaves and chop herbs, then add salt and pepper.

Line the bottom of a baking dish with a disc of greaseproof paper and pastry into two parts.

Formed on the bottom of the pan with a layer of anchovies, with the back facing upwards, sprinkle with the crumb flavourings; continue alternating layers of fish in pan and Crumb and ending with the anchovies with the back upward.

Pour into the pan of cream, eggs penetrate all the way through; place tomato fillets on anchovies and sprinkle with the remaining Parmesan.

Bake in oven at 180° c hot already, for 25 minutes.