Anchovy pie with cabbage

Turn on the oven to 230°. Wash the cabbage leaves, drain, cut into strips and place them in a large pan with Leek cut into thin rondelline, a glass of water, wine and 1 tablespoon oil. Salt lightly, cover and let Cook for 10 minutes, making sure to check the constant presence of liquid; If necessary add water in small doses until the Hob. When cooked, add 1 teaspoon of olive oil and a little freshly ground pepper.

Wash the anchovies well and let drain. In a bowl put the breadcrumbs and moisten it with a little water; Add the chopped tomatoes, chopped garlic, capers washed and diced, parmesan cheese, 2 tablespoons of olive oil, a little salt and pepper, and oregano. Mix well, making sure to get a soft dough. If it is too dry add another chopped tomato.

Spread on a baking dish with a layer of cabbage and anchovy one; Add a thin layer of seasoned breadcrumbs and continue composing two other layers, alternating the ingredients until exhaustion. Complete with a thin layer of cabbage and a layer you seasoned breadcrumbs. Add a little oil and pass in a hot oven for 20 minutes or until golden brown. After removing the dish from the oven, cover it for a few minutes with aluminium paper. Serve hot.