A flavourful, healthy dish with oily fish, tomatoes and extra-virgin olive oil.

Ripe tomatoes
Chili powder
Extra-virgin olive oil


Clean the anchovies, remove the heads, innards, and fish bones attached to the head and cut in two. Rinse under water.

Place in a pot filled with salted water and bring to a boil. Peel the potatoes and cut into small slices; rinse under water and add them to the water for 1 minute. Strain and chill under water, then chop the garlic and parsley.

Wash the tomatoes and cut into thin slices, then add a pinch of salt.

Lightly oil a baking pan. Start layering the tort: place the tomato slices on the bottom and top with potatoes, anchovies, parsley and garlic. Repeat until ingredients are finished, and top with breadcrumbs.

Bake at 180° for 15/20 minutes. Top with the extra-virgin olive oil.

This recipe was sent in by Alessandra Gemignani for the Eubiochef 2018 contest in collaboration with ANT Toscana.