Laurel-scented pilchard
Instructions
Wash and bone the anchovies and depriving them of the head opening.
Dry and closed them place them alongside each other in an oiled baking dish.
Season with salt and pepper and top with bay leaves.
Prepare a mixture of breadcrumbs and oil and cover the pilchard.
Spray with vinegar and bake at 200 degrees for 30 minutes.
Ingredients and dosing for 4 persons
- 800 g of sardelle
- 150 g of breadcrumbs
- 15 leaves of fresh laurel
- Olive oil extra virgin
- Apple cider vinegar
- Unrefined sea salt
- White pepper