|True story: I eat so many anchovies, that one of the sous|
chefs at the Cantina has literally started referring to me by my
new nickname, accigua (anchovy). Literally.
He yells it when he sees me on the street.
The problem is I had no idea how to cook them.
|Slicing and chopping away|
|Steaming on the stovetop|
Not surprisingly, considering its name, tian is cooked in a medium wide, walled pot on the stove, covered. A dish with the same name is popular is southern France, specifically in Provence (which also isn't surprising considering their relative proximity in the scope of world geography), that is essentially a vegetable casserole, consisting of all sorts of provencal vegetables, like zucchini and tomatoes. That's essentially what tian de anciue is - a one-pot wonder, a stove-top casserole of sorts, consisting of fresh anchovies, thinly sliced potatoes, tomatoes, onions, parsley, white wine, and lots of good olive oil.
We (read: Manuel) got to work cleaning the anchovies, which is the hardest and most tedious part. Once their heads were removed (not as creepy as it sounds), our little fishy friends became one layer of our tian, alternating with the thinly sliced potatoes, chopped tomatoes, thinly sliced onions and diced parsley. Then you keep layering - anchovies, potatoes, tomatoes, onions, parsley, until your pot is full. Add a hefty drizzle of oil, a cup of white wine, salt and pepper, and put the lid on it and cook over medium heat until the fish is cooked and the vegetables (specifically the potatoes) are tender.
|The delicious finished product|
And it's a great way to use those anchovies that might just show up at your doorstep in your boyfriend's father's hand.