Onion and Anchovy Toast with Pissalabettina (Pissalabettina)

Name: Onion and Anchovy Toast with Pissalabettina
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoons of olive oil; 4 medium-sized Italian bread slices (approximately 75g each); 9 medium-sized onions, cut into thin slices (900g); 4 anchovy fillets (12g); 16 whole black olives, pitted

1
4 tablespoons of olive oil
2
4 medium-sized Italian bread slices (approximately 75g each)
3
9 medium-sized onions, cut into thin slices (900g)
4
4 anchovy fillets (12g)
5
16 whole black olives, pitted

Ingredients

1
4 tablespoons of olive oil
2
4 medium-sized Italian bread slices (approximately 75g each)
3
9 medium-sized onions, cut into thin slices (900g)
4
4 anchovy fillets (12g)
5
16 whole black olives, pitted

Directions

1
Preheat a large skillet or frying pan over medium heat and add 1 tablespoon of olive oil
2
Cook the bread slices on one side
3
Transfer to a baking sheet and reserve
4
Reduce heat and add the remaining olive oil
5
Add the onions and cook, stirring occasionally, until they are soft, dark, and slightly caramelized (approximately 1 hour)
6
Preheat the oven to 180°C (medium)
7
Spread the onion mixture on the unbreaded side of the bread slices and place in the oven for 10 minutes
8
Distribute the anchovies and olives over the toast
9
Serve immediately
10
437 calories per slice