River Cafe Cook Book 2 by Rose Gray

Author:Rose Gray
Language: eng
Format: epub
ISBN: 9781446460412
Publisher: Ebury Publishing

Patate e acciughe al forno

Potato and anchovy gratin

For 6

1 kg (2.1/4 lb) Linska potatoes, or similar yellow waxy variety

2 tablespoons olive oil

50 g (2 oz) unsalted butter

6 garlic cloves, peeled and sliced

20 salted anchovy fillets, prepared (see here)

1 teaspoon finely chopped fresh rosemary

2 dried red chillies, crumbled

100 g (4 oz) Parmesan, freshly grated

300 ml (10 fl oz) double cream

Maldon salt and freshly ground black pepper

3 tablespoons chopped flat-leaf parsley

Preheat the oven to 190° C/375° F/Gas 5. Peel the potatoes and cut lengthways into 5 mm (1/4 in) thick slices. Put into cold water to soak off the starch for 5 minutes.

Heat the oil and butter in a small saucepan. Add the garlic and gently fry for 2 minutes then add the anchovy fillets. Break up and melt the anchovies into a sauce. Add the rosemary and chilli. Stir to combine, then remove the pan from the heat.

Drain the potatoes, spread out on a cloth and pat dry. Place in a large bowl and add the anchovy sauce, three-quarters of the Parmesan and the cream. Season and toss together. Put in a baking tray, cover with foil and bake in the preheated oven for 25 minutes. Remove the foil, gently turn the potatoes over, then add the parsley. Test for seasoning, then scatter over the remaining Parmesan. Continue to bake for a further 15 minutes. The potatoes should be lightly browned and crisp.

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