Anchovy and potato pie Quick and easy recipe

Anchovy and potato pie: a healthy and complete second course, the carbohydrates of the potatoes and the proteins of the anchovies make this pie perfect for a quick dinner. The oily fish of which anchovies are part, is particularly rich in minerals iodine, selenium, iron, calcium and phosphorus) of vitamins of group B, D and A, and rich in essential amino acids that give them a high biological value. It is recommended to take fish, and specifically blue fish at least 2-3 times a week. If you don't add bread and other carbohydrates, this dish is also perfect for low-calorie diets.

Most important steps

    Ingredients for 3-4 people

    3 medium potatoes
    400 gr of boneless anchovies
    10-12 cherry tomatoes
    2-3 tablespoons of extra virgin olive oil
    salt and pepper


    How to make a pie with anchovies and potatoes

    We peel the potatoes, rinse them under running water and cut them into slices not too thin, put them in a pan with cold water and bring to a boil, let them cook after boiling for 3-4 minutes. So that they are cooked enough but still firm.

    Drain the potatoes and keep them aside, cut the cherry tomatoes in half

    We also rinse the anchovies under running water (I had them cleaned and delisced in the fish shop) just make a cut along the belly and pull off the head with the bone, open them and wash them.

    We place on the bottom of the pan a drizzle of oil with a layer of potatoes, overlap a layer of anchovies (as in the photo) and on top we put cherry tomatoes and oregano,

    a final layer of potatoes; let's salt, and a little more oil, oregano, salt and pepper

    In the oven at 180 ° for about 25-30 minutes. Let it cool and serve.

    Enjoy your meal!

    WINE PAIRING: Verdicchio dei Castelli di Jesi DOC, Vermentino di Sardegna DOC

    for wine pairing

    Anchovy and potato pie

    Anchovy and potato pie

    Enjoy your meal!


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