One of the chefs that I follow and that I met through the program "the test of the cook" is Sergio Barzetti and the following recipe is his.
 
I've never had cooking lessons and watch the proceedings in the kitchen helps me a lot. I also have a particular interest for recipes with few ingredients allow to obtain good results, of course being careful in the choice of raw materials that should always be quality.
 
 
 

Anchovy pie with burrata

Ingredients:
 
Anchovies opened like a book with tail (8 for stencil)
 
Cherry tomatoes datterini about 250 g for 6 ramekins
 
Bread crumbs 150 g
 
shallot
 
basil
 
breadcrumbs
 
Oil extr.
 
Alloro
 
Salt-Pepper
 
burrata
 
 
 
 
 
Procedure:
 
For the filling, cut the bread into cubes, poniamolo in a baking dish, sprinkle with a little olive oil, a pinch of salt and tostiamolo in the oven for 8 minutes at 200 degrees.
 

In a pan put a little olive oil, shallot, thinly sliced​​, cut the tomatoes in half and bread. Let good flavor, add a few leaves of basil and let cool.

 

We clean off the anchovies or compriamole already cleaned, we will save a lot of time.

Anoint with the butter the molds and pour the breadcrumbs  We have the anchovies, taking care to place them with their tails out. Let the fillingil   eand close each stencil carefully taking queues, one at a time, clockwise.  We put the molds in the oven for 10-12 minutes at 185 °. Serving warm by placing a little above that of burrata with the heat will tend to melt.

We can decorate the dish as it did Barzetti with bay leaf, tomatoes and flowers of wild garlic or simply with fried basil leaves.
 
 
 

If you have a dinner and not much time available you can prepare the molds even the day before, so you only have to bake before serving! However, remember to keep them in the fridge covered with plastic wrap.

 

 


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