Anchovy, Provola cheese and fennel flan
4 people
40 min
Low difficulty
Wine pairing
Insolia Sicilia DOC
Details
Wine pairing
Insolia Sicilia DOC
The warmth of Southern Italy, the island’s aromas, the marine notes of the dish wonderfully marry a unique wine with a particular personality like Insolia in Sicily.
How to cook it
Pan 40 minutes
Pan 40 minutes
Watch the video recipe
The protagonist
Ingredients
- 2 packs of Breaded Mediterranean Anchovy Fillets 180 g
- 2 fresh fennel bulbs
- 200-250 g smoked Provola cheese
- 200 g breadcrumbs
- culinary herbs and flavourings as desired (thyme, rosemary, sage, lemon or orange zest)
- extra virgin olive oil
- salt to taste
- pepper to taste
Preparation
- Wash the fennel and cut into thin slices, then arrange in a baking dish. In a bowl, mix the breadcrumbs, culinary herbs and grated lemon zest. Pour the mixture over the fennel, adding salt, pepper and extra virgin olive oil. Bake at 220°C (425°F) for 18-20 minutes. Halfway through baking, put the breaded anchovies on a baking sheet lined with parchment paper into the oven.
- Once cooked, slice the Provola cheese and arrange on top of the gratinated fennel, then add the breaded anchovies and bake again for 2-3 minutes, allowing the cheese to melt.
- Flavour with the herbs, let cool for a few seconds and serve.
“A very tasty and nutritionally balanced recipe, featuring the healthy fats of fish and its proteins, the complex carbohydrates of breadcrumbs and the quintessential green gold, extra virgin olive oil, as condiment. Fennel also has a draining effect.”
Emma Balsinelli – Nutritionist