Ingredients for 4 people:
A kg of anchovies without bone and clean
200 g of blond, Roman, red lettuce, baby spinach and rocket
One two salad tomatoes
Half a clove of garlic
200 g of stale bread, preferably from the day before
50 g of pecorino romano
50 g of seasoned peppery pecorino
30 g of local aged pecorino
A sprig of parsley
Salt to taste
Extra virgin olive oil to taste
For the garnish:
Three potatoes
Half a red onion from Tropea IGP
Gastronomic glaze of balsamic vinegar
In the Thermomix insert the stale bread cut into cubes, the pecorino cheese, the shredded clove of garlic and a few leaves of parsley, mince at turbo speed for a few seconds or until you get a very coarse panura.
Clean the anchovies well, removing the bones. Take a suitable baking dish and pour in the extra virgin olive oil, spread the panura and immediately afterwards continue with the first layer of anchovies.
Finished with the layer of anchovies, put the leaves of the washed and dried vegetables, in the meantime cut the tomato into slices.
Pass the panura on the leaves and then the tomato slices on top, salt with a pinch of salt.
More panura on the tomato and continue with the anchovies
Make two layers and when you have finished cover entirely with the panura pouring a drizzle of oil
Bake in a preheated oven at 190 ° C for about 15 minutes or until it is well browned.
Remove from the oven and let it cool for a few minutes
Cut and serve
I served with some potatoes cooked in the oven in aluminum foil before and during the cooking of the anchovies
Cut the potatoes into slices and make 3-4 alternating layers with the onion, finish with chopped parsley, a pinch of salt, exv oil and a few drops of icing.
