The anchovy tart of Vernazza is one of the most typical and renowned dish of the beautiful and famous Cinque terre. Made with the genuine gifts of sea and land, this is an other gem of the ligurian cusine that you can easily prepare in less than 30 minutes.
Vernazza anchovy tart
Ingredients
4 potatoes with yellow paste
800 grams of fresh anchovies
400 grams of tomato sauce
300 grams of fresh tomatoes
4 tablespoons of EVO oil
1 sprig of rosemary
1 pinch of dried oregano
1 tablespoon of pine nuts
salt
pepper
Instructions
Preheat the oven to 180 ºC.
Clean the anchovies and open them by removing the bones.
Peel the potatoes and cut them into thin slices. Sauté them in a pan for 5 minutes in two tablespoons of EVO oil.
Line a low-edged baking tray with baking paper, grease with oil and lay the overlapping potato slices on the edges. Salt lightly.
Lay the anchovies in a compact layer.
Pour the tomato puree over the anchovies, add the fresh tomatoes, pine nuts, rosemary and oregano, sprinkled with the remaining oil, a pinch of salt and a ground pepper.
I'm Enrica Monzani, the face and soul behind A small kitchen in Genoa.
I'm a culinary researcher and food experience curator in Liguria.
I love traditional Italian Riviera cuisine which I study, cook, share and teach in my home kitchen in Genoa.
