CAKE OF ANCHOVIES - CAL PEP RESTAURANT

Anchovy is a fatty fish (6g of fat per 100). The fat present in the blue fish is rich in omega-3 fatty acids, which helps to reduce cholesterol and triglyceride levels, therefore, is recommend the consumption of anchovies to the general population.

As for vitamins, the presence of some of them belong to group B (like B2, B3, B6, B9 and B12) and fat soluble vitamins like A and D. Anchovy is also a good source of magnesium and iodine, and its average content of iron is comparable to most fish.

Ingredients:

• 1 kg of potatoes
• Ripe tomatoes
• 12 anchovy fillets with salt
• Vinegar
• Olive oil
• Black pepper
• Black olives

Preparation:

We mashed potatoes and let macerate for a time with vinegar, oil and black pepper.

Take anchovy fillets and put to macerate between 1 h - 1 ½ hours with black pepper, oil and vinegar.

Peel the tomatoes, and cut it in half. Remove seeds and we chopped well. We take a mold of cake (about 20 cm. of diameter), which base will be a layer of anchovies and the chopped tomatoes above.

We cover everything with mashed potatoes and let it in the fridge until serving.

To serve the dish, turn the mold (with the layer of anchovies on top) and bathe in a little oil and chopped black olives and a garnish of shredded lettuce around fine.

Instead of anchovies, you can also make the recipe with tuna, stuffed olives and hard boiled egg, all finely chopped and served with mayonnaise.