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Potato, Anchovy, and Roasted Vegetable Canapé

Here's a bite-sized appetizer that doesn't need any bread at all! Ingredients for 4 people 4 medium potatoes. 1 onion. 30g butter. roasted red pepper and eggplant. anchovies in oil. salt. extra virgin olive oil. Preparation To roast the pepper and eggplant, you can see how to do it here . Set them aside when done. Slice the onion into thin strips and sauté it with the butter and a few drops of oil until it caramelizes nicely. In a large pot, place the whole potatoes, scrubbed clean but with their skins on, and cover them with cold water. Add salt and bring to a boil, then let them cook for about 30 minutes. Once they're cooked, let them cool completely before peeling and slicing them into rounds about 1 to 1.5 centimeters thick. Now comes the fun part — spread the caramelized onion over each potato round, then top with strips of roasted pepper and eggplant. Sprinkle just a pinch of salt over the vegetables, and finish with the anchovies (you ca...

Potato, Anchovy, and Roasted Vegetable Canapé


Here's a bite-sized appetizer that doesn't need any bread at all!




Ingredients

for 4 people
  • 4 medium potatoes.
  • 1 onion.
  • 30g butter.
  • roasted red pepper and eggplant.
  • anchovies in oil.
  • salt.
  • extra virgin olive oil.

Preparation

To roast the pepper and eggplant, you can see how to do it here. Set them aside when done.
Slice the onion into thin strips and sauté it with the butter and a few drops of oil until it caramelizes nicely.
In a large pot, place the whole potatoes, scrubbed clean but with their skins on, and cover them with cold water. Add salt and bring to a boil, then let them cook for about 30 minutes.
Once they're cooked, let them cool completely before peeling and slicing them into rounds about 1 to 1.5 centimeters thick.
Now comes the fun part — spread the caramelized onion over each potato round, then top with strips of roasted pepper and eggplant. Sprinkle just a pinch of salt over the vegetables, and finish with the anchovies (you can break them into smaller pieces so they fit nicely on the potato).
Serve with a generous drizzle of olive oil over the top.

Enjoy!

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