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.

Suggestions for this recipe

Anchovy
Fillet