Tortino di alici
Anchovy pie
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- 500 g (1.1lb) fresh anchovies
- 150 g (5 1/4oz) stale bread
- 20 g (3/4oz) flat-leaf fresh parsley
- 125 ml (4 1/2fl oz) low-fat yogurt
- 2 eggs
- 2 tablespoons dried chives
- 1 teaspoon dried bay leaves
- Grated rind of a lemon
- 200 ml (7 1/4fl oz) low-fat milk
- 2 tablespoons plain dried breadcrumbs
- 2 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 40 minutes
cooking: about 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 353 (kCal) 18 % GDA (*) - 1476 (kJ)
Protein: 26.7 (g) 54 % GDA
Total fat: 10.9 (g) 16 % GDA
Total carbohydrate: 38.9 (g) 15 % GDA
Sugars: 8.0 (g) 9 % GDA
Clean anchovies and reduce them into fillets. Meanwhile soak stale bread in milk and clean, wash and chop finely parsley.
In a big bowl, put anchovy fillets, bread (squeezed of its soaking milk), chopped parsley, yogurt, eggs, dried chives, dried bay
leaves and lemon rind. Season to taste with salt and begin mixing all the ingredients with a wooden spoon. Stir with delicacy not
to break too much anchovy fillets.
Preheat oven to 200°C (400°F). Oil a baking pan and sprinkle with plain dried breadcrumbs. Pour in the mixture, level and oil the
surface and sprinkle with plain dried breadcrumbs. Bake for about half an hour or until the surface becomes golden.
Let the pie rest for some minutes before serving. You can eat this pie cold too.
Note
It's a tasty one-plate meal; you can accompany it wit a seasonal salad, tomatoes or boiled potatoes.
What's the right wine for " Anchovy pie " ?
Our suggestion is: Bianco di Pitigliano (DOC wine of Tuscany - Italy)
