Broccoli and anchovy tart

B r o c c o l i a n d a n c h o v y t a r t

tortino di alici e broccoli.JPGA dish conceived for a whine which fully brings out its pleasurable character when drunk in the fall, our Cerasuolo di Vittoria.
The velvety texture of Nero d’Avola and the fragrance of Frappato fuse with the savor of the anchovies and the full flavored broccoli…
A true autumn symphony.

Ingredients for 4 persons
4 medium-sized anchovies
7 ounces of stale bread slices
field herbs (thyme, marjoram, chervil)
ground white pepper
1.1 pounds of broccoli
extra-virgin olive oil
10 basil leaves

Clean the anchovies, open them up, and dry them. Trim the broccoli, wash it and then cook it in boiling salted water. Let it cool and cut it into julienne strips. Sauté it in a pan with olive oil, add salt and pepper to taste. Grate the bread and toast it in a frying pan. Line some small moulds with the anchovies, salt, and then place the broccoli in the center. Cook in an oven for 12 minutes at 320° Fahrenheit. Remove the anchovy and broccoli timbales from their moulds, place on the center of a plate, and sprinkle with the toasted breadcrumbs before serving.

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