Genital Warts Around Nose

Dome with marinated anchovies Potato Frittata

Dome marinated anchovies with potatoes and bacon crispy
Serves 4 For the marinated anchovies


400 g of fresh anchovies
1 dl of white wine vinegar 2 dl

lemon juice 1 clove garlic 1 sprig of mint

extra virgin olive oil + salt

For the filling of the dome tops
100 g 100 g fennel, chicory

1 tablespoon capers
20 g toasted pine nuts 20 g

anchovies extra virgin olive oil salt


Garnish
200 g of yellow potatoes
50 g slices of bacon rolled out a bunch of
fennel
50 g of cherry tomatoes olive oil



Preparation Clean the anchovies under cold running water: remove the head with scissors and gently open the fish removing the bones and avoid breaking them. Dry on kitchen paper, arrange the anchovies on a plate, season with salt
end, sliced \u200b\u200bgarlic, mint leaves and drizzle with vinegar and lemon emulsion. Allow to marinate the anchovies in the fridge for about an hour, until the flesh of the fish will be white. Drain the anchovies from the marinade, sprinkle with 2 tablespoons of olive oil and a few mint leaves, leave to marinate for about 2 hours. The filling


Thinly slice the tops of the fennel and chicory, place them in a bowl and season with the capers and chopped anchovies, a pinch of salt, toasted pine nuts (keeping some for garnish) and extra virgin olive oil. Line
a mold shaped like a dome, with the anchovy fillets prepared and well drained, place the silver side out. Fill with the salad of fennel and chicory and cover with a sheet of plastic.
store in the refrigerator for about an hour. The presentation


Slice the potatoes very thinly and brown in pan with the slices of bacon and a drizzle of olive oil. Arrange the potatoes in a serving dish, gently transforming the dome at the center of potatoes and anchovies
complete with slices of crisp bacon, chopped tomatoes, sliced, wild fennel and a few toasted pine nuts.