An original main dish for a summer dinner, also perfect as an appetizer. This recipe uses simple ingredients and in spite of the easy preparation, the result will be a rich, tasty dish.

What to know


  • Farina 80 g
  • Latte 1l
  • Burro 100 g
  • Noce moscata
  • Sale
  • Pepe
  • Alici 250 g
  • Prezzemolo
  • Salvia
  • Pangrattato
  • Sale
  • Olio e.v.o.
  • 2 scatole di tonno
  • Latte
  • Timo
  • Pepe
  • Capperi
  • Pinoli
  • Uva passa
  • Parmigiano grattugiato
  • 5 pomodorini


Clean the anchovies. Oil the pie mould and cover the bottom with bread crumbs. Place the anchovy fillets in a radial pattern.

Stuffing: in a bowl place tuna fish, bread crumbs flavoured with salt, pepper and thyme, grated Parmesan cheese and milk. Mix the compound and add pine nuts, raisins, and capers. Mix well, adding salt and pepper. Sauté the tomatoes in a pan with oil, sage, salt and pepper. Place the tomatoes in the pie mould and the compound above the tomatoes. Finish with the anchovies and sprinkle with bread crumbs.

Bake the pie in the oven at 180°C for 10 minutes, remove from the oven and let cool down.

Béchamel sauce: heat fresh whole milk; separately, melt 100 g of butter at low flame; turn off the flame and add 80 g of flour, mixing with a whisk. Cook at low flame, mixing until golden brown. Flavour with nutmeg and salt, pouring a little amount of hot milk on the roux to stir, then add the rest of the milk and mix vigorously with the whisk. Cook for 5-6 minutes at low flame until the sauce thickens and starts boiling. Arrange the dish with the béchamel, the pie in overturned position, together with oil and tomatoes.

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