How to make anchovy puff pastry boats, recipe with stuffing of mushrooms flavored with bay leaves and chopped parsley to be prepared in less than two hours, including cooking.
Ingredients for 4 people
For the puff pastry
- 150 gr white flour
- 75 gr butter
- 1 little spoonful of fine salt
- 1 dl of lukewarm water
For the stuffing
- 6 anchovy fillets deprived of salt
- 30 g of butter
- 150 gr cultivated mushrooms
- 2 bay leaves
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- 1 dl milk
- 1 heaped spoonful of white flour
- 2 tablespoons of breadcrumbs
- chopped parsley
- black pepper
Preparation of the anchovy boats
Sift the flour and place it on a pastry board, arrange the softened butter and salt in the center, then mix everything by adding the water little by little.
- Knead the dough with your fingertips, then form a ball and wrap it in a napkin, letting it rest in the refrigerator for about two hours.
- Roll out the dough until it is half a centimeter thick.
- Grease the butter molds and line them with the dough, taking care to make it adhere perfectly to the walls.
- Prick the bottom of the pasta with a fork and lay a piece of aluminum paper on it, so as to cover the entire surface of the bottom and place some dried beans or chickpeas in the hollow of the boat.
- Bake at 220 °, waiting for the boats to take on a nice golden color, then let them cool and turn them out.
- Wash the cultivated mushrooms well and cook them whole in abundant salted boiling water flavored with one or two bay leaves.
- Drain the mushrooms and cut them into cubes, then also cut the anchovy fillets deprived of salt into small pieces, after washing.
- Put the butter on the fire and as soon as it is melted add the flour.
- Leave to brown stirring with a wooden spoon, then add the boiling milk and stir vigorously until a homogeneous white sauce is left to cook on a low heat for about ten minutes.
- Add the mushrooms, mix and simmer for five minutes, before adding the anchovies together with a little ground pepper and bread.
- After another two minutes of cooking, serve in a bowl, allowing the boats to cool a little before filling them.
- When serving, heat the oven for a few minutes and decorate with a pinch of parsley.
