Onion and Anchovy Toast (Pissalabettina)

Name: Onion and Anchovy Toast
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoons of olive oil; 4 medium slices of Italian bread (around 75g each); 9 medium onions, thinly sliced (900g); 4 anchovy fillets (12g); 16 whole black olives without pits

1
4 tablespoons of olive oil
2
4 medium slices of Italian bread (around 75g each)
3
9 medium onions, thinly sliced (900g)
4
4 anchovy fillets (12g)
5
16 whole black olives without pits

Ingredients

1
4 tablespoons of olive oil
2
4 medium slices of Italian bread (around 75g each)
3
9 medium onions, thinly sliced (900g)
4
4 anchovy fillets (12g)
5
16 whole black olives without pits

Directions

1
Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat and fry the bread slices on one side
2
Transfer to a baking dish and reserve
3
Reduce heat and add the remaining olive oil
4
Add the onion and cook, stirring occasionally, until it's soft and dark, with a consistency similar to that of a purée (around 1 hour)
5
Preheat the oven to 180°C (medium)
6
Spread the onion over the un toasted side of the bread slices and bake in the oven for 10 minutes
7
Distribute the anchovies and olives on top of the toast
8
Serve immediately
9
437 calories per slice