Tarte De Anchovis

 

 

This recipe is a great summer entree which thrives from the quality of the ingredients.

Another one of Walters recipes from his Signature Dishes class to share with you today!

 

 

 

Ingredients (2 serves)

40 little white anchovies (the original recipe uses fresh and raw anchovies)

2 medium sized potatoes boiled in the skin

4 tablespoon of olive oil

Sherry vinegar to taste

Salt and pepper

1 tablespoon chopped spring onions

1 tablespoon black olives roughly chopped

2 large tomatoes

2-tablespoon olive oil

Few salted capers

Little basil leafs cut thinly

 

For the sauce you need

2 tablespoon of steamed and chopped fish liver or roe.

4 tablespoon of olive oil

Little lemon juice

Salt and pepper.

 

 

Method

1. Remove the tails of the anchovies.
2. Cut the tomato’s into little cubes
3. Heat the olive oil in a saucepan and add the tomatoes and cook for a few minutes until they are melted together and not watery any longer.
4. Peel the potatoes while still warm and crush the little with a fork mix with the olive oil and season with salt and pepper.
5. Once a little more chilled you add the olives and spring onions.
6. Mix the capers and the basil through the tomatoes once they are chilled.
7. To assemble the tart get a cake ring and place the slightly warm (reheat if needed) potato mixture into a little metal ring and press it firmly into the mold.
8. Spread the tomato mixture on the top and lay the anchovies onto the tomatoes in a circular movement.
9. Brush the top with a little oil and garnish with a sprig of basil. For the vinaigrette you mix all the ingredients together and press it through a fine strainer.