Recette : Pinyata d'anchois de Raymonde - Les Carnets de Julie

THE RECIPE BELOW 👇 Raymonde's Anchovy Pinyata Serves 6 Ingredients: 1.8 kg fresh anchovies 1.2 kg bintje potatoes 400 g baby crabs 1/2 green bell pepper 1/2 red bell pepper 1 small head of pink garlic 1 piece of rancid bacon (optional) 2 tablespoons olive oil 3 ripe, peeled tomatoes Salt and pepper Preparation Remove the heads and gut the anchovies. Place them in a colander. Refrigerate. Rub the casserole dish with bacon if using. Peel and slice the garlic. Wash the peppers, remove the seeds, and cut them into very thin slices. Pour the oil into a casserole dish, add the garlic and peppers, and brown, stirring, for 10 minutes. Meanwhile, peel the potatoes and cut them into 1 cm thick slices. Add the tomatoes and crush them to the pot, add the crabs, and cover with water. Season with salt and pepper. Cover and bring to a boil. Then add the potatoes, cover, and simmer for about 30 minutes, or until the potatoes are cooked. Carefully place the anchovies on top of the casserole dish without disturbing them too much. As soon as the dish returns to a boil, cover and turn off the heat. Let stand for 10 minutes before serving. Raymonde's Tips Soak the unpeeled garlic cloves in a bowl of water to make peeling them easier. Pinyata can be made with all kinds of fish. Julie's Tip If you're brave enough, also remove the bones from the anchovies; they'll be easier to eat. Find us http://www.france3.fr/emissions/les-c...   / les.carnets.de.julie   Every Saturday at 5 p.m. on France 3. Discovering a region, exploring its history through a traditional, ancestral recipe, to better understand its specificities and riches—this is the adventure Julie Andrieu shares with us as she travels the roads of France.