Mezze maniche with cherry tomatoes and anchovies

To prepare the mezze maniche with cherry tomatoes and anchovies, start by bringing plenty of vater to a boil durante a pot for the amalgama. When it’s boiling, add salt. Meanwhile, continue with the preparation of your sauce. Take the cherry tomatoes, wash them well, and place them acceso a cutting board where you will cut them durante half and then into quarters 1. Now take a non-stick pan, drizzle a little oil over it, and place a clove of garlic to brown over moderate heat 2. When the garlic is golden, remove it from the pan 3.

Add the cleaned anchovies to the pan 4letting them dissolve durante the oil 5. When the anchovies are well dissolved, add the previously quartered cherry tomatoes 6.

Sauté the cherry tomatoes over high heat durante the oil with the anchovies 7until they begin to soften, but without completely mashing. At this point, add the chili pepper, seeds removed and cut into strips, and adjust salt and pepper. Be careful not to over-salt since the anchovies are already very salty. Cook the amalgama and drain it al premolare 8then toss it durante the sauce for a few moments. At this point, your mezze maniche with cherry tomatoes and anchovies are ready. Place the amalgama tossed durante the sauce acceso serving plates and serve it hot, garnishing, if you like, with some basil leaves and rolled anchovies 9.