A little love story

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A little love story

Maybe you didn’t know, but tomato fell in love with anchovy a long time ago… a love that lasted forever. Even if tomato and anchovy go their own ways … it happens that from time to time their paths cross, for a little ephemeral adventure..

Gazpacho looking for anchovy for little ephemeral adventure

Recipe for 6 persons/ Preparation time 6 hours 

Potato croquettes

  • 12 Potatoes (medium size)
  •  1 bunch Coriander
  • 100g Pecorino
  • Salt & Pepper
  • 12 smoked anchovies
  • Oil for frying
  • Bread crumbs
  • 1 Egg


  • 6 red Tomatoes
  • 1 Cucumber
  • 1 Pepper
  • 1 clove of garlic
  • Salt & Pepper

Oven-dried tomatoes

  • Cherry Tomatoes
  • Thyme
  • Garlic
  • Olive oil
  • Salt & pepper
  • Sherry

Start with dried tomatoes, because their preparation requires a few hours. Take your tomatoes and cut them into 6. Place them in a heat-resistant container, put the garlic, a few sprigs of thyme and add some salt and pepper. Sprinkle with olive oil and a dash of sherry. Then put your container in the preheated oven at 80 ° C for at least 4-5 hours. Continue with the potato croquettes. For this cook your unpeeled potatoes in salted water. When they are cooked, let them cool down completely.

Then peel your potatoes and mash them with a fork. Add the grated pecorino, add some coriander and add some salt and pepper. Form about 12 small balls and roll them first in egg and then in breadcrumbs. Put them in the fridge until using.

Now you can make your gazpacho. Before peel  the tomatoes, the peppers,  the cucumber and remove the part inside with a spoon. Add the vegetables in the blender with the garlic and mix. At the end add some olive oil extra virgin and add some salt and pepper, if necessary.

Keep your gazpacho in the fridge until serving.

Well, if all your preparations are ready you can start to dress the dishes…

Start to heat the oil. Once it’s hot, dip your potato croquettes in the oil and let them fry for a few minutes until the crumbs are golden brown. Remove them from the oil and drop them on absorbent paper to remove excess fat. Take a knife and incise the meatballs and insert an anchovy in each croquettes.

Serve the Gazpacho in a dish and decorate the edge of your plate with the potato balls and the dried tomatoes. Decorate with a few herbs and voila… you’re finished

Ladies and gentlemen and all you silly crazy lovers good appetite!!!!



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