Description
The only difference is that the Italians in this recipe is the anchovies, but our freshest tulecke (sausage) night's catch is much tastier:)))
Ingredients
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Potatoes
4 piece
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Anchovies
400 g
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Tomato
3 piece
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Capers
1 Tbsp
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Olives
10 piece
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Salt
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Black pepper
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Olive oil
1 Tbsp
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Greens
-
Parmesan
Cooking
Potatoes wash, peel, cut into circles, slightly boil. I potatoes not cleared and it is in vain, the taste is not affected but it was inconvenient to cut the casserole into portions.
Tulecke clean from the heads and ridges. Rinse under running water, drain off the water completely.
Grease bottom of pan with olive oil, place a layer of potatoes. Season with salt and pepper.
Potatoes place a layer of tulecke, cover it with a layer of potatoes.
Potatoes cut cubes of tomato, sprinkle with capers and olives pitted. Season with salt and pepper.
Layer of tomatoes to cover the potatoes, top the last layer spread the whitebait. To include the softest heat, cover with a lid and cook one hour. Roast or grill for 15 minutes, then bake in the oven at 180* 45 minutes. When serving, sprinkle with chopped herbs and grated Parmesan.
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