Artichoke and sardine flan
- 850 grammi of sardines
- 6 well cleaned antichokes
- 1 lemon
- 3 onion
- 100 g Bread Crumbs
- 150 g Grated Percorino
- 1 bunch of parsley
- 2 dl Extra Virgin Olive Oil
- Saly e pepper to taste
Historical origin of the dish and curiosities:
The anchovy and artichoke pie is a Sicilian recipe that probably not everyone knows. The flavor of anchovies meets that of artichokes, which is in turn enriched with onions and pecorino. It can be a second course very well, but also a tasty appetizer.
Clean the sardines, book them open and put them aside.
Clean the artichokes, cut them into wedges taking care to remove the beard and put them in water and lemon, then drain them.
Toast the breadcrumbs (muddica atturrata), let it cool and flavor it with chopped parsley and grated pecorino.
Coat a pan with oil to the edges and sprinkle with breadcrumbs. Put a layer of sardines, sprinkle a little flavored breadcrumbs, and a layer of artichoke wedges and a few rings of thinly sliced onion.
Repeat the layering until all the ingredients are used up, ending with a layer of sardines. Sprinkle the final layer with flavored breadcrumbs and drizzle about two tablespoons of oil. put in a preheated oven at 180 ° for twenty minutes.