Baked anchovies: a milhojas

You won't believe this anchovy millefeuille, I'm telling you.

I don't have much to add and this post is without a story, just a recipe.

I'm just telling you that it's a wonderful way to prepare baked fish fillets (obviously you can do it with other types of fish, we're not going to get picky...).

And my nonna's pesto... oh my nonna's Calabrian pesto, how much satisfaction it has given me.

If they do, let me know. And they do, eh. They do me a favor and they do it.

Ingredients

You need this

• 3 large fresh anchovies
• 1 big potato
• 1 CDA. of breadcrumbs
• Salt, pepper, olive oil

For the anchovy pesto

• 1 bunch of basil
• 1 handful of nuts
• 2 garlic cloves
• 4-5 canned anchovies
• Salt, pepper and olive oil

Baked anchovy recipe: millefeuille

This is done

1. Peel the potato and cut it into 1 cm thick slices.

2. Rinse them in plenty of boiling water for 5-7 minutes. Strain and set aside.

3. Make the anchovy pesto: Place all the ingredients except the oil and walnuts in the blender container. Blend a few times. Add the walnuts and blend again. This is to prevent them from being too finely ground. Add the oil and blend again until you reach the desired consistency. If you want more precise instructions for this pesto, you can click here: anchovy pesto recipe .

4. Place a drizzle of olive oil in a baking dish. Top with potato slices. Pesto. The first fresh anchovy, seasoned with salt and pepper. More pesto. Repeat until you finish with the last anchovy. Cover the top with pesto and sprinkle with breadcrumbs.

5. Bake for 15-20 minutes, until the anchovies are cooked and the tops are crispy and golden. And that's it, your baked anchovies are ready 🙂

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Look at my anchovy millefeuille

Don't tell me it doesn't look good