Ligurian cuisine is known for its vibrant flavors and use of fresh ingredients, and anchovy tomato pie (also known as “Torta di Bietole” or “Torta di Alichi”) is a delicious dish that embodies these aspects. Below is a simple recipe to make Ligurian anchovy tomato pie at home.
Ingredients
For the Pastry:
2 cups allpurpose flour
1/2 cup olive oil
1/2 cup cold water
1 teaspoon salt
For the Filling:
1 can (about 200g) anchovies in oil, drained and chopped
34 ripe tomatoes, diced (or 1 can of diced tomatoes)
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup parsley, chopped
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Olive oil for sautéing
Instructions
Step 1: Prepare the Pastry
1. Make the Dough: In a large bowl, combine the flour and salt. Gradually add the olive oil and water, mixing until you form a smooth dough. You may need to adjust the water or flour to achieve the right consistency.
2. Rest the Dough: Divide the dough into two pieces (one slightly larger than the other for the bottom crust). Wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Step 2: Prepare the Filling
3. Sauté the Vegetables: In a skillet, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
4. Add Tomatoes and Anchovies: Stir in the diced tomatoes and red pepper flakes (if using), and cook for about 57 minutes until the mixture thickens slightly. Add the chopped anchovies and parsley, season with salt and black pepper to taste, and mix well. Remove from heat and let cool.
Step 3: Assemble the Pie
5. Preheat Oven: Preheat your oven to 375°F (190°C).
6. Roll Out the Dough: On a floured surface, roll out the larger piece of dough to fit a greased pie or tart pan, leaving extra dough hanging over the edges.
7. Add the Filling: Pour the anchovy and tomato mixture into the pastrylined pan, spreading it evenly.
8. Cover with Top Crust: Roll out the smaller piece of dough and place it over the filling. Seal the edges by either pinching them together or folding them over. Cut a few slits in the top crust to allow steam to escape.
Step 4: Bake
9. Bake the Pie: Brush the top with a little olive oil and sprinkle with salt. Bake in the preheated oven for about 3035 minutes or until golden brown.
10. Cool and Serve: Allow the pie to cool for a few minutes before slicing. Serve it warm or at room temperature.
Enjoy Your Ligurian Anchovy Tomato Pie!
This dish pairs wonderfully with a simple green salad and a glass of Italian white wine. Enjoy your cooking and the delightful flavors of Ligurian cuisine!