Anchovy and potato pie: a healthy and complete second course, the carbohydrates of potatoes and the proteins of 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.

Ingredients for 3-4 people

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

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How to make Anchovy and potato pie

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 a drizzle of oil on the bottom of the pan 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 www.quattrocalici.it

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