TAIEDDHRA OF RICE, POTATOES AND… ANCHOVIES
2 tbsp extra virgin olive oil to grease the pot
2 tbsp extra virgin olive oil to drizzle before baking
1 medium potato
160 grams Carnaroli rice
4 cherry tomatoes without seeds and sliced
8 fresh anchovies for taieddhra
8 to make a fish broth with ½ liter salted water and a bay leaf
Abundant oregano and a big garlic clove, minced
1 tbsp breadcrumbs
1 tbsp pine nuts, 1 sprinkle of black pepper (more if you don’t use cheese)
2 generous sprinkles of Roman pecorino (or parmesan)
Grease the pot with oil and preheat the oven at 160°C.
Make fish broth with half of cleaned anchovies, ½ litre water, salt and bay leaf. Allow to cool completely and filter. Keep the broth aside.
Peel and wash the potato. Slice it into thin disks and use half to cover the bottom of the pot. Rinse rice, drain and place it in the pot, forming a thin layer. Add rice, cleaned anchovies and tomato fillets. Sprinkle generously with a mixture of oregano, breadcrumbs, pine nuts, garlic and pepper; then sprinkle with pecorino or parmesan. For the parve version, avoid cheese and abound with the mixture. Cover with fish broth and end with another sprinkle of grated pecorino.
Bake for about one hour, until a nice crust forms. Serve warm.