Tiella di alici (Anchovy Tiella)

Instructions

1. Gut and debone the anchovies, removing the heads to obtain fillets. Wash them and dry them gently with a kitchen towel. Peel the potatoes, wash them and cut them into slices about half a centimeter thick.
2. In a bowl, mix the breadcrumbs with the chopped parsley, olive oil, chopped garlic and a pinch of salt. Set this mixture aside.
3. Line a baking tray with parchment paper. Arrange a layer of potatoes on the bottom, slightly overlapping, and season with salt. Place a second layer of anchovies side by side with the skin facing up and season with another pinch of salt.
4. Distribute the seasoned breadcrumb mixture evenly over the top. Bake in a preheated oven at 180°C for about 40 minutes or until the potatoes are tender and cooked through.