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Potato and anchovy pie
Ingredients
6 large potatoes
1 cup breadcrumbs
1 can flat anchovies
100gr butter
½ cup tomato puree
Method
Peel and boil potatoes for about 20 minutes or until barely tender.
Butter a casserole well and sprinkle with breadcrumbs.
Slice potatoes into ½ cm slices and arrange in layer on bottom of casserole.
Put 3 or 4 anchovies, some breadcrumbs, dabs of butter and a few tablespoons of tomato puree over potatoes.
Repeat until all ingredients used. Finish with a final layer of breadcrumbs with plenty of dabs of butter.
Cover and cook in a medium oven for about ½ an hour.
Serve with asparagus and schnitzel or crumbed cutlets (from Scotty of course)
Serves 6
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