Alici in Tortiera

Method

1. Make the sauce: in a pan, sauté crushed and thinly sliced garlic, chili pepper and parsley stems in a drizzle of oil. Add tomato passata and cook for a few minutes. Season with salt.
2. Remove the central bone from the anchovy fillets.
3. Slice potatoes about 5 mm thick, the ribbed tomato into thin slices (2-3 mm) and the red onion into thin slices. Cut the fior di latte into small cubes.
4. Butter or oil savarin molds. Arrange anchovy fillets around the edges, slightly overlapping.
5. On the bottom, place two potato slices, then a little sauce, tomato slices, red onion, salt and fresh basil.
6. Add the fior di latte cubes and some grated ricotta salata. Repeat layers until the mold is full, finishing with anchovies on top.
7. Sprinkle with breadcrumbs and a drizzle of oil.
8. Bake at 190°C for 10-15 minutes.
9. Let rest for 10 minutes, unmold and serve with extra sauce.