TAIEDDHRA OF RICE, POTATOES AND… ANCHOVIES | itinerari ebraici
Grease the pot with oil and preheat the oven at 160°C. Make fish broth with half of cleaned anchovies, ½ litre water, salt and bay leaf. Allow to cool completely and filter. Keep the broth aside.
Ingredients
- 2 tbsp extra virgin olive oil to grease the pot
- 2 tbsp extra virgin olive oil to drizzle before baking
- 1 medium potato
- 160 grams Carnaroli rice
- 4 cherry tomatoes without seeds and sliced
- 8 fresh anchovies for taieddhra
- 8 to make a fish broth with ½ liter salted water and a bay leaf
- Abundant oregano and a big garlic clove, minced
- 1 tbsp breadcrumbs
- 1 tbsp pine nuts, 1 sprinkle of black pepper (more if you don’t use cheese)
- 2 generous sprinkles of Roman pecorino (or parmesan)
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