2 eggs
4 cherry tomatoes
1 slice of ham about 3mm thick
2 anchovies
2 spoons olive oil
1 spoon Philadelphia light
1 tsp. Baking powder
Chilli pepper to taste
All the ingredients for this recipe, apart from the flour, baking powder and the olive oil, were leftovers in my fridge one day. A couple of anchovies and four cherry tomatoes do not make a dinner, but with the eggs and the little flour I had I succeeded in making this leftover work of art.
It’s a simple and very quick procedure. First I turned on the radio, then the oven to 180˚. I halved the tomatoes, removed the seeds and watery bits and sliced them into strips. I diced the anchovies and the ham into squares. I put half a spoon of olive oil and as much chilli pepper as I wanted into a bowl and mixed. I beat the gggs and then diluted the Philadelphia in a cup with enough water to make it liquid. I put this in the bowl and continued to whisk, then adding the rest of the oil, then whisked some more. Then using a wooden spoon and added half of the tomato, ham and anchovy mixture and seived in the flour too. The dough was beginning to get thick and I added the baking powder. Everything then went into a silicone cake tin and I spread the rest of the mixture on top. Into the oven went my umpteenth experiment. It passed the toothpick test after 15 minutes, so was ready for tasting.
IMPORTANT: don’t salt it, the ham and anchovies are salty enough.
