Saturday a Scuola, Chef Marco C. Merola, I Cook You Food Academy (Ce)

Chef Marco C. Merola

Saturday afternoon, about a quarter to 3.  It was my first day of school and I didn't want to be late.  I didn't want to be late for my first cooking class with Chef Marco Merola of I Cook You Food Academy in Caserta.  The school is located in a quiet parco just minutes from the Caserta Royal Palace. I sent Chef Merola a message when I arrived (just a few minutes late) and he came out and opened the gate.  It was my first visit to Merola's school.  A visit that was long overdue, so Merola gave me a quick tour of his school that has been around since 2010.  The school offers professional and amateur courses-like the one I was about to participate in.  A class on pies and flans. 
My apron and recipe book was on the counter - I introduced myself to my classmates, and the three hour class began.  First up?  Merola patiently led us in making a very tasty anchovy pie. Here's his recipe for this amazing appetizer.

Anchovy pie, potatoes and tomatoes x4

For the potato cream

100 grams of mashed potatoes
125 gr of vegetable broth
  20 gr of extra virgin olive oil
Salt to taste.
pepper as needed.

For parsley oil

40 gr of extra virgin olive oil
  5 grams of very fine garlic
  6 grams of parsley



500 gr of anchovies (8 anchovies per pie)
  40 grams of cherry tomatoes to concassé
  80 grams of mashed potatoes seasoned with salt and pepper
  30 gr of provola cheese
  80 grams of potato cream
    1 tablespoon of parsley oil
breadcrumbs as needed

Clean the anchovies well and deprive them of the central bone, the spine and the small spines at the height of the belly, taking care to leave the tail attached.

Oil the molds and sprinkle with breadcrumbs. Lay the anchovy fillets, overlapping them so that they all converge with the belly at the center of the base of the molds.

Put 10 grams of mashed potatoes on the bottom of each pie, then the cherry tomatoes, provola, potato cream, aromatic oil and finally the remaining 10 grams of mashed potatoes.

Fold over the anchovy tails towards the center and sprinkle lightly with breadcrumbs.

Cook at 180 ° for 11 min.

I can't wait to try it at home!