Anchovies (anchovies) in pan with tomatoes and capers
Instructions
Clean the anchovies depriving them of head, bones and entrails; wash them well and, without drain, place them pressed together in a saucepan. Add the chopped garlic, the tomatoes washed and cut into small cubes, a few well washed and chopped caper, a pinch of salt and pepper and 1 tablespoon oil.
Put the covered pan on a moderate flame and cook for 15 minutes. When cooked, add 1 tablespoon of olive oil, a pinch of oregano and chopped parsley. Serve immediately very hot with a side of vegetables.
Ingredients and dosing for 3 persons
- 500 g of anchovies (350 g net)
- 2 cherry tomatoes (50 g)
- 1 clove of garlic
- some caper
- 2 Tablespoons extra virgin olive oil (20 g)
- a pinch of oregano
- a sprig of parsley
- salt and pepper to taste.