Tortino with anchovies porcini mushrooms and potatoes
Composition / ingredients
8
Servings:
Cooking method
Italian cuisine has always been famous for its unusual combinations. This food may seem strange at first, but anyone who has ever tasted such a dish will understand the beauty of this cuisine. I offer a culinary recipe for a tortino with anchovies, porcini mushrooms and potatoes.
First of all, I wash the fish and remove its heads and insides. Peel the potatoes and cut them into slices. Then you need to thoroughly wash and peel the mushrooms, and then cut into cubes. The heading indicates exactly white, but in principle any other forest mushrooms will also work.
In a separate bowl, put 2 tablespoons of ground breadcrumbs, finely chopped garlic, thyme, chopped parsley, oregano, lemon juice, salt and pepper. Then you need to grate the cheese and add it there too. Mix thoroughly and do not forget to add oil as well.
Now we take a frying pan, pour oil on it and fry the potatoes.
We will need molds for baking. First, they need to be oiled, and then sprinkle with breadcrumbs and herbs so that a thin layer of this mixture forms in the mold. Next, we put a layer of mushrooms in the molds, then a layer of fried potatoes and already put anchovies on top.
Now we send the molds to the oven, preheated to 200-230 degrees. The tortino should bake for about 15 minutes.
At this time we are preparing the sauce. Peel and dice tomatoes and fry them in oil together with garlic and finely chopped herbs. Add oregano, salt and pepper to taste.
When the tortino is sufficiently baked, we put it out of the molds on plates and serve it with the prepared sauce. The tortino with anchovies, porcini mushrooms and potatoes is ready.
First of all, I wash the fish and remove its heads and insides. Peel the potatoes and cut them into slices. Then you need to thoroughly wash and peel the mushrooms, and then cut into cubes. The heading indicates exactly white, but in principle any other forest mushrooms will also work.
In a separate bowl, put 2 tablespoons of ground breadcrumbs, finely chopped garlic, thyme, chopped parsley, oregano, lemon juice, salt and pepper. Then you need to grate the cheese and add it there too. Mix thoroughly and do not forget to add oil as well.
Now we take a frying pan, pour oil on it and fry the potatoes.
We will need molds for baking. First, they need to be oiled, and then sprinkle with breadcrumbs and herbs so that a thin layer of this mixture forms in the mold. Next, we put a layer of mushrooms in the molds, then a layer of fried potatoes and already put anchovies on top.
Now we send the molds to the oven, preheated to 200-230 degrees. The tortino should bake for about 15 minutes.
At this time we are preparing the sauce. Peel and dice tomatoes and fry them in oil together with garlic and finely chopped herbs. Add oregano, salt and pepper to taste.
When the tortino is sufficiently baked, we put it out of the molds on plates and serve it with the prepared sauce. The tortino with anchovies, porcini mushrooms and potatoes is ready.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Atlantic anchovies, canned - 135 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Dried oregano - 306 kcal/100g
- Oregano - 306 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Bread "darnitsky" - 206 kcal/100g
- Premium wheat flour bread - 254 kcal/100g
- Wheat flour bread of the 1st grade - 226 kcal/100g
- Wheat flour bread of 2 grades - 220 kcal/100g
- Wheat bread made from coarse flour - 250 kcal/100g
- Rye bread from floured flour - 189 kcal/100g
- Rye bread from wallpaper flour - 181 kcal/100g
- Protein bran bread - 182 kcal/100g
- Wheat protein bread - 242 kcal/100g
- Grain bread - 231 kcal/100g
- Bread "doctor" - 232 kcal/100g
- Orlovsky bread - 211 kcal/100g
- Ukrainian bread - 213 kcal/100g
- Plain loaf - 248 kcal/100g
- Loaf of premium flour - 265 kcal/100g
- City rolls made of grade I flour - 254 kcal/100g
- City bun - 261 kcal/100g
- Sweet bun - 252 kcal/100g
- Simple steering wheels - 336 kcal/100g
- Bread - 254 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Oregano - 25 kcal/100g
