Recipes

TOMATO SALAD WITH ROASTED ANCHOVIES

Time

40’

Serves

4

Difficulty

Easy

Ingredients

  • 1 pack (400 g.) fresh frozen Aegean anchovy fillets TRATA on ice
  • 2 tbs olive oil
  • 5 g. oregano
  • 200 g. mixed cherry tomatoes
  • 10 mini peppers
  • 1/2 bunch parsley
  • 3 tbs olive oil
  • 1 tbs red wine vinegar
  • 4 rustic bread slices
  • Salt and pepper

Method

Let the anchovies come up to room temperature. Preheat the oven to 180ºC. Pat the fillets dry with paper towels, drizzle over 2 tbs of olive oil, sprinkle with salt, pepper and oregano and toss to coat. Lay the fillets on a baking sheet without touching one another and spread the peppers amongst them. Roast for about 15 minutes. Wash the tomatoes, pat them dry, slice and place in a bowl. Sprinkle over the chopped parsley, add 3 tbs olive oil, vinegar, salt and pepper and gently toss.

Toast the bread slices, spread on the tomato salad, place the anchovy fillets on top and serve.

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