advice-babyadvice-biscuitsadvice-fruitadvice-hamcheeseadvice-jaradvice-meatfishadvice-partyadvice-restaurantadvice-singleangle-rightarrow-downarrow-leftarrow-rightclose_modal_windowcooking-bookdownloaddwgfacebookfreddy-abbattimento-rapidofreddy-conservazione-personalizzatafreddy-cottura-bassafreddy-lievitazione-naturalefreddy-piatto-prontofreddy-raffreddamento-bevandefreddy-scongelamento-controllatofreddy-surgelazione-delicatafreddy-surgelazione-rapidagoogle-plusgridinstagraminstructionslogo_footermap-marker-altpdfpinterestplayrecipesshopping-cartslider-arrow_leftslider-arrow_righttechnical-sheettwitteryoutubezero-aspirazione-ariazero-frollaturazero-liquidizero-marinaturazero-rientro-ariazero-saldaturazero-start-maxzero-start-mezero-start-minzero-start

ANCHOVYS AND COURGETTES PIE

ANCHOVYS AND COURGETTES PIE

Preparation time: 25 minutes

Cooking time: 15 minutes

Blast chilling time: 2 hours

Freezing time: 2 hours and 10 minutes (pre cooled to 0°C)

  • Difficulty: Average

Ingredients for 4 people:

800 g of sardines open to book and removed the bones

4 round courgettes

1 spicy chili pepper

1 red bell pepper

4 lemon peels

30 g of pine nuts

Parsley

Extra virgin olive oil

Salt and pepper

Procedimento

  • Chilling Chilling

PREPARATION PHASE OF INGREDIENTS

Wash and dry the sardines; wash the courgettes, slice thinly, salt, pepper, wet with a drizzle of oil and cook in the preheated oven to 180ºC for about fifteen minutes. Once cooked, cool them quickly in the blast chiller with the function of blast chilling for 10-15 minutes.

PREPARATION PHASE OF PESTO

Blend the lemon zest, chili peppers, parsley, pine nuts, red bell pepper, a pinch of salt and as much oil as you need until you get a soft pesto.

PREPARATION OF TORRETTES

With the help of a pastry ring of about 10 cm in diameter make up the turrets by putting a few slices of courgettes at the base, continuing with sardines and ending with lemon pesto. Repeat the operation and bake the turrets in the preheated oven at 180 C for 15 minutes.

Suggerimenti

  • Chilling Chilling

You can quickly cool the anchovy pie, just cooked, to keep it in the refrigerator for up to 4 days, fresh as just done.

You can also decide to freeze the same, so you can store it in the freezer for up to 4 months. If necessary, all you have to do is to extract the desired quantity and regenerate it in the oven preheated to 180°C for a few minutes.

Freddy
Top