Layers Of Olive Filo Pastry With Anchovy Sauce
Ingredients
- 60 ml Water
- 125 g Plain Flour
- ½ teaspoon Salt
- ½ cup roughly chopped, deseeded Olive
- 25 Cloves Garlic peeled
- 60 g drained Anchovies
- 100 ml light Olive Oil plus enough to cover the garlic
- White pepper
- 25 ml Lemon Juice
- 3 skinned Tomatoes cut into 12 slices
- 2 witlof cut thinly into 12 slices
Method
- For the filo pastry, make a dough with the flour , about 60ml water and salt.
- Knead well and rest for about an hour to create elasticity.
- Cut into about wight wedges and coat lightly in flour to prevent sticking.
- Roll in pasta machine at least three time from the thickest setting to the thinnest, until pastry is paper thin.
- Stretch two pieces to three foot lengths (approx 90 cm) and place on a baking tray.
- Brush one layer with a mild olive oil and sprinkle with olives.
- Place second layer of filo on top and pat down, brush with olive oil.
- Cut filo lengthwise, then across to make 18 squares.
- Bake at 200C until golden (approximately 10 minutes, depending on the oven).
- For the confit of garlic, place 24 cloves of garlic tightly in a saucepan and just cover with olive oil, slowly bring to simmer with the lid on.
- Simmer very gently until very soft taking care not to burn the garlic, approximately 30 minutes. Put aside to cool.
- To make the anchovy mix (anchoide), blend one clove of garlic, lemon juice, anchovies and pepper until smooth.
- Add oil slowly as for mayonnaise.
- Add one to two spoonfuls of warm water to create a pouring consistency.
- To serve, warm filo pastry and confit of garlic.
- On six plates, place one file square then layer two cloves of garlic, one slice witlof, one slice tomato and a spoonful of anchoide.
- Place a second layer of filo on top and repeat layering, finishing with third filo square. Serve.
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