ANCHOVY PIE
Anchovy, acciuga, alice is a very versatile fish. Fresh anchovies baked with spinach, radicchio and ricotta make this anchovy pie a colorful and tasty main dish.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Place the flour in a bowl with the softened butter and a pinch of salt and knead it with your hands. Add 1/4 cup water and continue kneading to obtain a smooth and elastic shortcrust dough. Cover with plastic wrap and place in the refrigerator for at least 2 hours to help it become more elastic and easier to roll out.
- Clean the anchovies: remove the heads, slice them open like a book and remove the guts and scales, including the tail.
- Preheat the oven to 325°F.
- Mix the egg yolks, cream, milk and mustard for a sauce.
- Clean and coarsely chop the radicchio. Spoon the ricotta into the pan in large dollops, then add the radicchio, anchovies and spinach and sprinkle with the sauce. Bake in a convection oven for 45 minutes. Remove from the oven and serve hot.
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