Little cans of anchovies in olive oil are real flavor bombs. I often use them as the only protein supplier.
Tonight’s dinner is probably, again, another variety on the same base, but we love it.
For 2p, clean and chop 1 small romanesco, 1 fennel, 500 grams of potatoes, 4 garlic cloves, 1 fresh onion and 1 or 2 little chili. Spread them on some baking paper on an oven tray. Mix with a drizzle of olive oil and 2 teaspoons of dried oregano. Bake in the oven at 180° for approximately 30-40 mins. Stir halfway.
Clean a beautiful salad. Spread the leaves on a large plate. Spread the vegetables on the salad leaves. Finish with anchovies filets, fresh oregano leaves and some lemon juice.