Janni Kyritsis
Layers of olive filo pastry with anchovy sauce
Serves 6
Ingredients
Filo pastry
125g plain flour
60ml water approx
teaspoon salt
cup of roughly chopped olives
Method
Make a dough with the flour, water & salt and roll in pasta machine.
The dough should be soft to ensure the filo will be very thin.
Roll dough to thinnest setting on the machine and roll at least three times until pastry is paper thin.
Cut two pieces to the size three feet long.
Brush one layer with olive oil and sprinkle with olives.
Place on top the second layer of filo and pat down, brush with olive oil.
Cut filo lenghwise, then cut across to make 18 squares.
Bake at 175 degrees till golden.
Confit of garlic
Ingredients
24 cloves of garlic peeled
Olive oil
Method
In a saucepan place garlic tightly and just cover with oil, slowly bring to simmer with the lid on.
Simmer very gently until very soft taking care not to burn the garlic, approx 30 minutes. Put aside to cool.
Anchoide
60gms drained anchovies
100mls light olive oil
1 clove garlic, peeled
pinch of white pepper
25mls lemon juice
warm water
Method
In a blender mix garlic, lemon juice anchovies and pepper till smooth.
Add oil slowly as for mayonnaise.
Add1-2 spoonfuls of warm water to create a pouring consistency.
Filling
3 skinned tomatoes cut into 12 slices
2 witlof cut thinly into 12 slices
To serve
Warm filo pastry and confit of garlic.
On six plates, place one filo square then layer 2 cloves of garlic, 1 witlof slice, 1 tomato slice and a spoonful of anchoide.
Place a second filo square and repeat layers and finish with the third filo square and serve.
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