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Millefeuille of anchovies with tomato and fennel with raisins and pine nuts: the perfect recipe

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Nutritional information

234
calories

Millefeuille of anchovies with tomato and fennel with raisins and pine nuts: the perfect recipe

  • 1 hour and 20 minutes
  • Serves 4
  • Easy

Directions

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A delicious fish recipe for your Valentine’s Day dinner. Tips from chef Filippo Chiappini Dattilo from Antica Osteria del Teatro and paired wine for a great evening!

Ingredients

  • 600 gr of fresh anchovies
  • 3 fennel
  • 8 tablespoons of fresh tomato cubes
  • 100 g of sultanas
  • 60 gr of pine nuts
  • 4 tablespoons finely chopped dill or wild fennel
  • 1 tablespoon of whole sea salt
  • 6 tablespoons of Ligurian extra virgin olive oil
  • salt and pepper

How to prepare anchovy millefeuille with tomato and fennel with raisins and pine nuts

Soak the sultanas in water for 30 minutes. Clean the fennels, wash them, and cut them into slices about half a centimeter thick. In a sauteuse with 2 tablespoons of oil, salt, and pepper, braise them for fifteen minutes.

 

Prepare the millefeuille by placing in a small pan or pyrex dish greased with oil, first a layer of anchovy fillets, then a layer of diced tomato, a spoonful of chopped dill, a few grains of raisins and pine nuts, a layer of fennel braised and so on until ending with the last layer of anchovies.

 

Put in a hot oven at 180 degrees for twenty minutes. Serve in slices on individual plates with a drizzle of oil, accompanied by a few lightly toasted pine nuts, raisins, and grains of whole sea salt.

Which wine to pair with the millefeuille of anchovies with tomato and fennel with raisins and pine nuts?

The wine must accompany without covering the delicate taste of anchovies. We combine a great Piacenza wine: I Nani e le Ballerine, the Sauvignon Blanc from the Luretta winery, of great character, with aromas of flowers and splendid notes of fennel that pair with those of the dish.

If you are in the mood for cocktails, the Daiquiri is the ideal companion to the dish.

Recipe courtesy of chef Filippo Chiappini Dattilo from Antica Osteria del Teatro.

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