Ingredients
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1½ pounds fresh Anchovy
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4 medium Potatoes
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3 cups peeled chopped Tomatoes
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Chopped Parsley
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Olive Oil
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Salt
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freshly ground Black Pepper
Directions
Steps
|
1
Done
|
Clean the anchovies, eliminating the heads, innards and the fishbone. Butterfly the anchovies to form two fillets hinged at the centre, and rinse with water. Set aside. |
|
2
Done
|
Thinly slice the potatoes. Arrange layers of the potatoes and anchovies in an oiled baking dish. |
|
3
Done
|
Scatter the tomatoes on top, sprinkle with parsley, and season with salt and pepper. Drizzle with olive oil and bake in a preheated oven for about 40 minutes. |
