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Celery and anchovies gratin

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Celery and anchovies gratin
  • 17%
    349,1 kcal
  • 14%
    7,62 g
  • 28%
    25,3 g
  • 9%
    24,05 g
  • 0%
    0,767 g

    Preparation time

    0:10 min

    Cooking time

    0:35 min

    Difficulty

    easy

    Servings

    serves 4

Ingredients

  • 1 soft celery
  • 10 Delicius preserved anchovy fillets in olive oil
  • 1 cup of grated bread
  • Filippo Berio extra virgin olive oil
  • butter
  • Cannamela black pepper, freshly ground
  • salt
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Method

  1. Cut off the rough outside bits of the celery: chop and boil for 10 to 15 minutes in salted hot boiling water, then drain it carefully.
  2. Toast the grated bread in a non-stick pan with two spoonfuls of oil.
  3. Cook the celery bits and half of the chopped anchovy fillets in a pan with 3 spoonfuls of oil.
  4. Butter a baking pan.
  5. Lay the celery in layers and sprinkle each layer with grated bread.
  6. Garnish the surface with the remaining anchovy fillets and a few butter curls.
  7. Place in the oven at 200 °C to cook au gratin for approximately 20 minutes.
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Chef's tip

If you do not want to use butter, you can easily leave it out, the result will still be outstanding!

Serving suggestion

Serve as a side dish to fish-based main courses or after a first course. Ideal as part of a buffet, too!

Wine selection

Custoza

Family tip

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Dish history

Are you wondering what to do with all that 'boring' old celery left over in your fridge? Don't despair! Here comes a recipe that will make you think twice about the right adjective for this incredibly healthy veggie! Just a few more ingredients, some delici(o)us anchovies and you'll have an inviting dish you'll be proud to serve to your guests!