Materials – method of execution: (4 servings)

• 1 kg of anchovies
• 2 medium, ripe tomatoes, cut into medium cubes, without the spores (if the skin is thin, leave them like this, otherwise peel them)
• 2 cloves of garlic, finely chopped
• 2 tbsp fresh and chopped rosemary or 1 tbsp dried and crushed (or 1 tbsp dried, grated oregano)
• 2 tbsp mustard of our liking
• 20 ml of wine vinegar
• 80 ml olive oil
• Salt, freshly ground pepper

Procedure:  

1. First we clean the anchovy, cut off the heads and with our thumb we carefully open the body of each fish lengthwise, from the head to the tail, thus pulling the entrails. Then, rinse the anchovies and drain them in a colander for 15-20 minutes.
2. Preheat the oven to 220 ° C.
3. Take a large bowl or bowl and add the tomato cubes, garlic, rosemary or oregano, mustard, vinegar, salt, pepper and half the olive oil and mix well. Then add the anchovies and mix well by hand. Pour the remaining olive oil in a large pan, spread it well and pour the anchovy mixture there.
4. Spread it as well as we can and bake it for 10-12 minutes. Preferably accompanied by a green salad and ideally, with french fries.
5. Good company with this dish offers a rosé from Xinomavro or a red Xinomavro that we have made sure to reach 16 ° C.

The ultimate summer food that is ready on your plate in 40 minutes!  

 

Bibliography

www.gastronomos.gr . (2017, 7 28). γαστρονόμος . Retrieved from www.gastronomos.gr : https://www.gastronomos.gr/syntagh/gayros-sto-foyrno-me-saltsa-ntomatas-kai-dentrolivano/52126/ [/vc_column_text][/vc_column][/vc_row]