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Saturday, April 07, 2007

Potato-anchovies Zapekanka

Ingredients:

3 tbsp butter
2 lb potatoes
0.5 lb cooked anchovies
1 large shallot onions
0.5 tsp grated black pepper
¾ lb whipping cream
1 tbsp breadcrumbs
1 tbsp cut Italian parsley greens

Method:

Pre-heat an oven to 200 C (390 F).
Peel potatoes, wash, and slice into 1/3 inch thick pieces.
Grease baking dish with1 tbsp butter.
Place a third of all the potatoes into the baking dish.
Peel and slice the onions. Half of the onions and half of anchovies should be put over the potatoes.
Repeat to add the layer of the third of the potatoes, half of the onions, and half of anchovies.
Place the rest of the potatoes over them.
Pour half of the whipping cream over the potatoes, and sprinkle with breadcrumbs.
Cut 2 tbsp butter into small cubes, and place them over the potatoes.
Bake for 40 minutes, then pour the second half of the whipping cream onto the circle, and bake for another 20 minutes, or until the potatoes are ready.
Take out of the baking dish, sprinkle with parsley, cut into portions, and serve.

Note:
This dish is good with beet salads

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