Running time: 60 minutes

Ingredients:
6 people

800 gr. fresh anchovies
250 gr. Pachino tomatoes
150 gr. Scamorza cheese
80 gr. Parmesan
Pantelleria capers
breadcrumbs
parsley
extra virgin olive oil
salt and pepper

Preparation:

Clean the fresh anchovies very carefully because  we don’t want have residue of bones. It’s not a good taste for the palate!
Open them “like a book”  and rinse under running water, then with paper towels dry them a bit.

Season the breadcrumbs in a bowl with the Parmigliano, pieces of cheese, chopped tomatoes, capers, salt, pepper and plenty of olive oil. Stir well to mix all ingredients.

Take a baking dish and sprinkle it of olive oil.  Make the first layer with anchovies and sprinkle with breadcrumbs.

Then another layer and another, seasoned with olive oil. Continue the layers to create a pie.
Bake for 15-20 minutes at 180 degrees.
Decorate the cake with slices of tomatoes and parsley and serve warm.