Volantino

DISCOVERING SEAFOOD PRODUCTS I go really well with fish, I enrich the delicate flavour by giving it an extra touch of character! TRY THIS RECIPE WITH ANCHOVIES , one of the many small oily fish which are rich in omega-3. THE RECIPE Fresh anchovies Fresh cherry tomatoes Potatoes Breadcrumbs Garlic Pitted black olives Fresh mint leaves Extra virgin olive oil Black pepper Salt 600 g 600 g 800 g 4 heaped spoonfuls 4 cloves 160 g to taste 80 g to taste to taste* GRATINATED ANCHOVIES ACCOMPANIED BY CHERRY TOMATOES AND POTATOES WITH MINT INGREDIENTS FOR 4 PEOPLE 40 MINUTES + COOKING TIME METHOD 1 | Boil the potatoes in salted boiling water, remove the skin and cut them into cubes and place in a large bowl; 2 | Clean the anchovies by removing the head and the backbone, wash and place them on a baking tray lined with baking paper. Sprinkle with the breadcrumbs, drizzle with olive oil, add black pepper and flavour with garlic. Bake the anchovies in the oven at 180 °C grill mode for about 8 minutes until golden brown; 3 | Add the cherry tomatoes (previously washed and cut into wedges) and the black olives to the potatoes. Season with the mint leaves, salt, pepper and extra virgin oil; * SALT TO TASTE: Salt is naturally present in food. It is recommended limiting salt when preparing or seasoning dishes. The maximum daily salt intake should be 5g for adults to prevent the onset of disease. To reduce salt, try using alternatives for flavouring, you’ll soon get used to less salt. Check the labels to avoid too much salt! 1 teaspoon = 7 g salt If you don’t like Ally’s taste in this recipe, replace “Ally” with chives or shallots.