fbpx

Tortino di Acciughe

Ligurian Anchovy Pie
Print Recipe

Tortino di Acciughe

Tortino di acciughe, Ligurian pie made with anchovy, is a traditional cucina povera, poor man's recipe, from Italy's Ligurian Coast.  Ingredients include farm-fresh potatoes, fresh anchovies from the sea layered, then baked.  Tortino di acciughe is served as an antipasto or main course and pairs well with a glass of local red wine.

Print Recipe
Pin Recipe

Ingredients

Preparation

  1. Clean the anchovies. Holding the head with two fingers, detach it at the gills, pulling it toward you. Then extract the entrails with your finger. Gently open the anchovies like a book and remove the backbone. Wash them under cold running water and dry them by laying flat and dabbing them with a paper towel.

  2. Peel and cut the potatoes into thin slices.

  3. Oil a round pan and sprinkle the bottom with breadcrumbs.

  4. Arrange a bed of squeezed potatoes on top so that a flat base forms.

  5. Add the anchovies, salt and pepperon top. Note: the anchovies can be arranged with the tails outwards, or they can be put without a tail. It depends on your personal taste.

  6. Then, beat the eggs in a bowl with the Parmesan, milk, marjoram (or oregano), salt and pepper, and pour the mixture over the anchovies.

  7. Bake at 350 °F for 30 minutes, or until the pie is golden brown.