Tortirio d’Alici e Patate

Anchovy and Potato Tart

Preparation info

  • 1 tart for


    people as an appetiser or lunch dish
    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is a dish we often serve to the guests as a nibble on arrival. It comes originally from Puglia (the heel of Italy) and can only be made with fresh anchovies, not tinned or jarred. Small fresh sardines or herrings make an acceptable substitute. Boning anchovies sounds micro-surgical, but is in fact simplicity itself.


  • 500 g potatoes (not new, regular ‘bakers’ are fine), peeled
  • 500 g large fresh anchovies
  • salt


Preheat the oven to 180°C/350°F/Gas 4. You will need a non-stick ovenproof frying pan 25 cm in diameter.

Slice the potatoes very thinly and keep in cold water until needed. Now for the anchovies. Rinse them lightly and then cut or pull off the heads and discard. With your thumb