Anchovy is a small fish from the herring order, common in both hemispheres of the globe. Despite its rather modest size, the anchovy is a commercial fish.
Uses of anchovy in cooking
The excellent taste of anchovy has been known for a long time. For example, the ancient Greeks prepared a spicy sauce from a small fish. Today, fresh anchovy is rarely found on the market, and its name is often used to refer to a special salted small fish.
It is believed that in Russia and Europe, fish is most often sold either dried or in the form of canned food. It is used as a snack for beer and for preparing simple fish dishes. In fact, there are several commercial anchovy species in the world, which vary considerably in size. European anchovy, sometimes found on the shelves of Russian supermarkets, is called hamsa.
However, any type of anchovy has incredibly juicy and tender meat, rich in iodine, phosphorus, vitamins and fat. 100 g of the edible part of the fish contains up to 14 g of fat and about 25 g of protein. Eating anchovies is good for the digestion, skin and nervous system. Substances in small fish can lower blood sugar levels.
Anchovy recipes are found in the national cuisine of many nations. In Italy, for example, fish is a traditional ingredient in pizza. Any housewife in Russia can also prepare a kind of snack cake with anchovies.
Tart "Pissaladier"
To prepare the dish, you will need the following ingredients: 250 ml of water, 250 g of wheat flour, 1 kg of onions, 1 can of canned anchovies, 40 g of butter, 0.5 cans of olives, 4 tbsp. l. olive oil, 1, 5 tsp. dry yeast, 0.5 tsp salt, 1 tbsp. l. thyme, black pepper.
Onions are chopped into thin half rings. It is better to use a special Berner grater so that the half rings are almost transparent. 3 tbsp. l. olive oil, yeast and salt are mixed with water. Sifted wheat flour is gradually introduced into the mixture. You should get a fairly tight dough, which is left alone for 20 minutes.
During this time, butter is heated in a frying pan and 1 tbsp is added to it. l. olive. Onion is stewed in oil until tender. It should be stewed, not fried! If you wish, you can lightly salt the onion, but do not get carried away, since the recipe uses salted anchovy.
Roll out the dough into a rectangle and transfer to a greased baking dish. Small sides are made from scraps of dough. The workpiece is left to stand for 10 minutes. Then a layer of onion is spread over the dough. On the surface of the layer, a net of salted anchovy is made. An olive tree is placed in each cell. Sprinkle the cake with thyme and black pepper.
The tart is baked at a temperature of 200 ° C for 20-30 minutes. It is recommended to serve the dish warm.
