Anchovies with Pesto

Ingredients for 4 people:
  • 8 fillets of anchovies in oil
  • 1 spoon of chopped parsley
  • 1 crushed clove of garlic
  • 2/3 teaspoons of Mengazzoli Pomegranate Vinegar 
  • 2 medium-size potatoes
  • Extra-virgin olive oil
  • Salt and pepper

Mix the parsley, the garlic, 5 spoons of oil and the Pomegranate Vinegar Mengazzoli in a little bowl. Allow to stand.
Peel the potatoes, cut them into slices and put them into a pot covered in cold water. Bring them to the boil and cook them for 3 minutes. Drain the potatoes and place them on a plate, put the fillets of anchovies on top and decorate with pesto.

Tag:  vegetarian dishes

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