Timbale of anchovies and potatoes

Timbale of anchovies and potatoes

The timbale of anchovies and potatoes is a typical recipe from Catania, cheap and very tasty that allows you to bring on the table a single dish delicate and aromatic, also suitable for those who do not particularly like fish.


500g of anchovies
500g of potatoes
a bunch of wild fennel
15 almonds
20g raisins
a ladle of fennel cooking water
salt and oil as needed.
Breadcrumbs to dust the pan
1 tablespoon grated cheese

Cleaning of ingredients

The first thing to do is to clean the anchovies: remove the head and remove the entrails and the fishbone (alternatively you can have them cleaned by the fishmonger). Meanwhile soak the raisins and cut the almonds into a knife.

After this you can start cleaning and slightly blanching the fennel and add it to the squeezed raisins and chopped almonds.

At this point, you just have to compose the timbale.


Preparation and composition of the timbale


Grease the pan and dust it with breadcrumbs.

Make a first layer of thin cut potatoes (lightly salted).

Make a layer of anchovies and sprinkle with 1/3 of the mixture of raisins, fennel and almonds;

Repeat the operation twice. Then add the chopped and a sprinkling of grated cheese.

In a corner pour a ladle of cooking water of fennel and cover with aluminum paper to facilitate cooking

Bake for about an hour at 200 C. Finally remove the aluminum and pass under the grill to create the crust.

Easy and inexpensive, the anchovy timbale is a second dish of blue fish and potatoes that (in case you didn’t know it), if covered well , is kept in the fridge for 3 days!

What are you waiting for? Try to prepare it yourself!