(Anchovy pie - Our recipe)

Time: preparation: 40 minutes ........ cooking: about 30 minutes 500 g (1,1 lb) fresh anchovies 150 g (5 1/2 oz) stale bread Bunch of fresh parsley 125 ml (4 1/2 oz) yogurt 2 eggs 4 tablespoons dried chives 2 teaspoons dried bay leaves Grated rind of a lemon Milk Dry breadcrumbs Extra virgin olive oil Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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 dry breadcrumbs. Pour in the mixture, level and oil the surface and sprinkle with dry 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 good one-plate meal; you can accompany it wit a seasonal salad, tomatoes or boiled potatoes.

What's the right wine?
Our suggestion is: Regaleali bianco (a white wine from Sicily)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".