Bavette with anchovies: the Ligurian recipe with capers, olives and tomatoes

The beatings with anchovies are afirst courseTypical of Ligurian cuisine, where the sea meets the land in an irresistible mix. The anchovies, both fresh and in salt, are flavored with capers, taggiasca olives andtomato, giving life to onepastaWith a strong, authentic and Mediterranean taste.

Bavette with anchovies

The beats are seasoned with an aromatic sauce prepared with anchovies in salt and fresh, desalted capers, Taggiasca olives and tomato pulp. Everything is perfumed with fresh oregano and a touch of chilli pepper. A simple but rich recipe, which enhances the flavors of the Ligurian Sea.

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Preparation:30 minutes minutes

Cooking:25 minutes minutes

Total time:55 minutes minutes

Range:First dishes

Kitchen:Ligurian cuisine

Keywords:fish first courses

Servings:4 people

Equipment

• Non -stick pan
• Large, deep pot
• Colander
• Wooden spoon
• Sharp knife
• Chopping board

Ingredients

• 320 gr bib
• 50 gr capers deselated
• 40 gr black olives pitted taggiasche
• 2 no anchovies in salt
• 12 no anchovies fresh
• 2 segments garlic
• 10 gr parsley
• 1 no chili spicy
• 200 gr tomato pulp
• 2 twigs Origan fresh
• 4 spoons olive oil extra virgin
• to taste salt and pepper

instructions

• Clean the parsley, wash it well, dry it and finely chop it.
• Wash the anchovies in salt, open them in half, dilute them and cut them into small pieces.
• Deseck the capers, washing them several times under running water, and coarsely chop them.
• Peel the garlic cloves and brown them in a saucepan with the oil and chilli pepper.
• Remove the garlic, add the anchovies into small pieces, the capers and the tomato pulp.
• Continue cooking for 10 minutes, stirring occasionally.
• Add the olives, fresh anchovies and oregano.
• Cook for another 5 minutes.
• In the meantime, boil the al dente, drain them and sauté them in the sauce.
• Sprinkle with parsley and serve.

Notes

As an alternative to frying, you can cook fresh anchovies on the plate, very briefly so as not to dry them and add them to the pasta as per recipe.

Because it is onerecipeTasty and Mediterranean

Le bavette con acciughe racchiudono in sé l’essenza della cucina ligure: semplice, saporita e basata su materie prime eccellenti. Le acciughe, pescate nei mari liguri, apportano gusto e Omega-3, mentre capperi e olive aggiungono una nota salmastra. Il pomodoro lega il tutto in un sugo profumato e avvolgente, perfetto per chi ama i sapori decisi ma genuini.