This anchovy and potato pie topped with golden breadcrumbs calls for fresh anchovies instead of the canned or jarred versions. The freshness of the fish makes all the difference, so we suggest not using frozen anchovies if you can help it.
How to clean anchovies
Start by removing the head with your hands, then pull away the bones and entrails with your thumb. Rinse the fish well under running cold water.
Our recipe for anchovy potato pie
Ingredients (4 pies)
1 lb. fresh anchovies, cleaned and gutted
1½ lb. potatoes
1 large egg
½ cup Parmigiano Reggiano, grated
¼ cup breadcrumbs
parsley, chopped
salt
pepper
garlic
butter
Method
Boil the potatoes with the peel still on, then crush them with a potato masher and season with the egg, Parmigiano Reggiano, parsley, and salt and pepper to taste. If you want, add a clove of crushed garlic.
Preheat the oven to 400°F. Butter some single-portion aluminum molds and then sprinkle them with breadcrumbs.
Line the molds with the anchovies, arranging them neatly on the bottom and along the edges. Add the mashed potato mixture to the center of each mold and top with more anchovies. Season with a drizzle of extra-virgin olive oil and bake for around 20 minutes. Serve the hot pies with grilled vegetables or tomato sauce.