Anchovies with crispy leeks and potato cream
Instructions
Eviscerated the anchovies off the head, open a book, spinatele and wash them; dry, place in a bowl, season with salt, pepper and a few drops of balsamic vinegar and let them flavor.
Meanwhile sprung up, wash the leeks, cut into strips and make them very moderate focus braise in 2 tablespoons hot oil with a knob of butter; will bake covered for at least 30 minutes, bathing them with a tbsp of hot water; eventually, season with salt, pepper and a knob of fresh butter.
While the leeks are cooking, Peel the potatoes, cut into cubes and place them in Brown gently along with chopped onion in 30 g butter did heat up 2 tablespoons oil; When will start to pick up color, cover with the milk with the broth and let Cook until it spappoleranno taking creamy consistency; blend with the immersion mixer, or pass through a blender.
Drain the anchovies, put them in plenty of semolina, shaking off the excess, then FRY in very hot oil.
Arrange the anchovies on a thin layer of creamy potatoes, stewed with leeks Terrano-, spraying everything with a few drops of balsamic vinegar.
