In Little Italy, the Italian area of New York, the food was authentic and generous at our favourite small restaurant. It was here that I first tasted the delicious combination of potatoes, tomatoes and anchovies. This is my own version - a simple recipe, which can be made ahead and kept warm in a low oven. It goes well with almost anything.
Generously butter a large, shallow ovenproof dish. Put a layer of potato slices on the bottom, sprinkle with some of the anchovy and garlic pieces and follow with a layer of tomato slices. Continue alternating in this way, finishing with a layer of potatoes. Stir a little salt and a generous sprinkling of pepper into the mascarpone, then spread on top of the potatoes and grate the Parmesan coarsely over the top.
© 2010 Josceline Dimbleby. All rights reserved.