Italian cuisine · Salads & Mezze

Tortino di Alici e Patate

Cold layered terrine of potato slices and anchovies, baked in the oven with oregano and olive oil.

Ingredients · for 6 servings

• 1 kg waxy potatoes
• 16 anchovy fillets in oil
• 1 tbsp oregano
• 2 garlic cloves
• 6 tbsp olive oil
• 2 tbsp breadcrumbs
• 1 lemon
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Peel the potatoes and slice them 3 mm thin with a mandoline, rinse briefly under cold water and pat dry on a towel.
2. Preheat the oven to 190°C top/bottom heat, finely grate the garlic and mix with 4 tbsp olive oil, oregano, salt and pepper.
3. Oil a small baking dish and layer alternately potato slices and anchovy fillets, brushing each potato layer thinly with the herb oil.
4. Mix the breadcrumbs with the remaining olive oil, sprinkle evenly on top and cover the dish with parchment paper.
5. Bake for 45 min, then remove the paper and bake uncovered for another 10–15 min, until the top is golden brown and a knife slides through without resistance.
6. Let the terrine cool completely, chill for at least 3 hours, cut into squares and serve cold with parsley and lemon wedges.