Anchovy and Pisto Bocadillos calls the dish “False Anchovy Lasagna,” because he layers the toast, pisto (a cooked vegetable medley somewhat like ratatouille, made with peppers, onions, and zucchini), and anchovies like miniature lasagnas. The Anchovy and Pisto Bocadillos is a great showcase for anchovies, which accent the savory pisto.
8 baguette slices, sliced on the bias ¼ inch (5 mm) thick
8 to 16 oil-packed boneless anchovies, rinsed
2 tablespoons sherry vinegar
10 tablespoons extra virgin olive oil, divided use
1½ cups small-dice yellow onion
11⁄3 cups small-dice green bell peppers
1¼ cups small-dice red peppers
1½ cups small-dice zucchini
1½ cups finely chopped vine-ripened tomatoes
(skin and seeds removed)
½ teaspoon salt, or as needed
½ teaspoon freshly ground black pepper, or as needed
2 teaspoons aged balsamic vinegar
1. Preheat the oven to 325°F (165°C). Toast the baguette slices on an ungreased baking sheet for 8 to 10 minutes, flipping halfway through, until crisp and dry on the surface but still a bit chewy and soft on the inside.
2. Toss the anchovy fillets with the sherry vinegar and 2 tablespoons of olive oil. Refrigerate for 6 to 8 hours.
3. Heat the remaining olive oil in a large, heavy skillet over medium heat and add the onions and peppers. Cook, stirring from time to time, until tender, about 10 minutes.
4. Add the zucchini and tomatoes, season with the salt and pepper, and cook for another 15 minutes, or until the mixture is very tender and fragrant. Taste and adjust seasoning with salt as needed. Remove from the heat.
5. Dry the anchovies. Top each piece of toast with 2 tablespoons of the vegetable mixture (pisto). Lay 1 to 2 anchovy fillets, depending on size, on top of the pisto.
6. Dress with ¼ teaspoon of balsamic vinegar and serve. Adapted from a recipe by Patxi Bergara
|Anchovy and Pisto Bocadillos|