Tegame di Acciughe alla Vernazzana
A traditional baked dish from Vernazza layering fresh butterflied anchovies, sliced potatoes, and ripe tomatoes with garlic, dried wild oregano, and white wine.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Round baking dish or tegame
- •Mandoline or sharp chef knife
- •Chopping board
- •Small bowl
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 20 g
- carbs
- 26 g
- fibre
- 3 g
- protein
- 32 g
- calories
- 410 kcal
Instructions
- 1
Preheat the oven to 190°C (170°C fan).
- 2
Grease a round baking dish generously with one tablespoon of olive oil.
- 3
Arrange half of the sliced potatoes in an overlapping layer across the base of the dish.
- 4
Season the potato layer with salt, pepper, garlic, and a pinch of dried oregano.
- 5
Lay half of the butterflied anchovies open and flat over the potatoes.
- 6
Place half of the sliced tomatoes over the anchovies and sprinkle with chopped parsley.
- 7
Repeat the layers with the remaining potatoes, anchovies, tomatoes, garlic, oregano, and parsley.
- 8
Pour the white wine and remaining olive oil evenly over the top layer.
- 9
Bake uncovered for 35 to 40 minutes until the potatoes are tender and the top is lightly golden.
- 10
Rest the dish for ten minutes before serving warm directly from the pan.
Chef's tips
Slice the potatoes uniformly thin with a mandoline so they cook evenly with the fish. Let the dish rest after baking to allow the juices to settle and flavours to meld.
Ingredient substitutions
- fresh anchovies → fresh sardines, scaled and butterflied, though the flavour is richer
- Cinque Terre DOC white wine → any crisp, dry Italian white wine such as Vermentino
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat covered in an oven preheated to 160°C until warmed through.
Common mistakes to avoid
- •Slicing the potatoes too thick, which leaves them undercooked while the fish dries out.
- •Using preserved salted or tinned anchovies instead of raw fresh fish.
- •Skipping the resting period, causing the pan juices to run excessively when portioned.
Serving suggestions
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