Anchovy and potato tiella with pecorino

Ingredients

For 1 serving

• Anchovies150 g
• Potatoes220 g
• Cherry tomatoes100 g
• Pecorino15 g
• Parsley5 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: lactose, fish,

In season: April – September

Method

1. Preheat the oven to 190 °C (conventional). Clean the anchovies: pull the head down to remove it with the guts, open them like a book with your fingers and lift out the backbone; rinse and pat dry with kitchen paper.
2. Peel the potatoes and slice them into rounds about 3 mm thick. Chop the garlic and parsley together. Wash and halve the cherry tomatoes.
3. Grease a baking dish with a little oil and make a layer of potatoes; salt it lightly and cover with opened anchovies, tomatoes, some of the herb mixture and grated pecorino.
4. Repeat the layers, finishing with potatoes, then sprinkle with the remaining pecorino.
5. Drizzle with the remaining oil and half a glass of water poured round the edges, which helps the potatoes cook without drying out.
6. Bake at 190 °C for 35 minutes, until the potatoes are tender and the top is golden and crisp.