Torta di Acciughe e Cipolle
A tasty appetizer that starts with frozen puff pastry.
| 1 FROZEN PUFF PASTRY SHEET – room temp | 1 CUP BECHAMEL – see below |
| 1 ½ LBS FRESH ANCHOVIES | 2 ONIONS – large, thinly sliced |
| SALT and FRESHLY GROUND BLACK PEPPER – to taste | PINCH OF NUTMEG – or more to taste |
| ¼ CUP OLIVE OIL | ½ CUP WHITE WINE |
| ¼ CUP BRANDY | 2 EGGS – well beaten |
PREHEAT OVEN TO 350º.
BUTTER A PIZZA PAN 24-inches in diameter.
Roll out the puff pastry sheet into a thin sheet to fit a 24-inch pizza pan. Prick holes in the pastry sheet and bake for 5 minutes. Do not shut the oven off but keep at 350º.
Prepare the Bechamel by mixing 1 tablespoon melted butter with 1 tablespoon flour and 1 cup of milk. Stirring constantly, slowly bring to a boil and then lower to medium heat, stirring constantly until the sauce thickens and is smooth and creamy. Set aside.
Prepare the anchovies by first slicing off the heads. Then open and remove the bone beginning at the tail end and gently pulling the bone out. Chop the fillets into bite size pieces and set aside.
Cook the onions in a little water just until soft and the water has completely evaporated. Shake off any excess water and put the onions in a bowl, add salt and pepper to taste along with nutmeg, to your taste. Add the oil, anchovies, wine, brandy, to taste, and the beaten eggs. When all is combined add in the Bechamel, mix and taste for seasoning.
Spread the mixture over the pastry and bake one hour or until the tart is well set. Serve warm.
BUON MANGIATA!
Ancora 
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