Anchovy gratin with farro and tomato salad

Ingredients

For 1 serving

• Anchovies180 g
• Breadcrumbs15 g
• Pecorino8 g
• Farro50 g
• Cherry tomatoes120 g
• Arugula30 g
• Extra virgin olive oil12 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose, fish,

In season: June – September

Method

1. Put a pan of water on to boil. Rinse the spelt and, when the water boils, salt it and cook the spelt over medium heat for 25 minutes, until tender but still with some bite; drain and spread out to cool slightly.
2. Meanwhile preheat a conventional oven to 200 °C. Clean the anchovies: pull off the head, open the belly, remove the guts and backbone, leaving them open like a book; rinse and pat dry.
3. Arrange the anchovies in a circle, skin side down, in a lined baking tray and salt lightly.
4. Mix the breadcrumbs with the grated pecorino and oregano, cover the anchovies with it and drizzle with a little oil. Bake for 10 minutes, until the top is golden and crisp.
5. Wash and quarter the cherry tomatoes, wash the rocket. Dress the spelt with the tomatoes, rocket, remaining oil and a pinch of salt and serve with the anchovies.