The Mediterranean anchovy tartlets are a dish that takes me back in time, to the summers spent in my grandmother's beach house in Calabria. She, an exceptional cook, often prepared anchovies in a thousand different ways, exploiting the freshness of the local catch. This recipe, although my reinterpretation, retains its spirit and authentic flavors. Fresh anchovies are the main ingredient, their delicacy and the taste of the sea are fundamental to the success of the dish. Pachino cherry tomatoes, sweet and juicy, add a note of freshness and acidity that balances the flavor of the anchovies. The provola, with its stringy consistency and smoky flavor, creates a pleasant contrast with the other ingredients. The grated pecorino, with its intense and slightly spicy flavor, gives character to the filling. The olives, preferably Taggiasche or Kalamata, with their decisive taste and fleshy consistency, complete the aromatic picture. The breadcrumbs, both those used for the filling and those used to coat the molds, help create a golden and crunchy crust. As for the use of the Thermomix®, its role is mainly to finely chop the parsley, an operation that would otherwise require more time and effort. It is important not to overdo the chopping, to avoid the parsley becoming a pulp. A few seconds at speed 7 are enough. For the rest, the preparation is simple and quick and can be done entirely by hand. If you want a vegetarian or vegan version, you can replace the anchovies with zucchini cut into thin slices or with grilled aubergines. Provola and pecorino can be replaced with grated vegan cheese or with nutritional yeast flakes. As for the spices, you can add a pinch of chilli pepper for a touch of spiciness, or use fresh aromatic herbs such as basil, oregano or thyme. Mediterranean anchovy tartlets are perfect as a tasty appetizer, accompanied by a glass of fresh and light white wine. They can also be served as a light main course, accompanied by a mixed salad or grilled vegetables. Another idea is to serve them as part of a Sunday brunch, along with other Mediterranean specialties. Anchovy tartlets can be prepared in advance and stored in the refrigerator for a maximum of 24 hours. In this case, it is advisable to cook them just before serving, to prevent them from becoming too dry. They can also be frozen, but in this case it is preferable to cook them directly from frozen, slightly increasing the cooking time.

Mediterranean Anchovy Tartlets

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Description

Ingredients (11 ingredients)

Preparation (11 steps)

Preparing the cherry tomatoes

Grate the provola

Chop the parsley

Combine the ingredients

Add breadcrumbs and seasonings

Prepare the molds

Line the molds with the anchovies

Fill the tartlets

Close the tartlets

Cooking in the air fryer

Cool and serve

Finished cooking? Great! 🎉

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