Baked Anchovy, Onion and Potato Timbale

Method

1. Slice the peeled potatoes and onions into thick slices of similar thickness.
2. Lightly oil a baking dish. Arrange the potato slices in a single layer covering the bottom. Season with a pinch of salt and dried oregano.
3. Place the onion slices on top of the potatoes. Season with salt and a drizzle of olive oil.
4. Cut the drained peeled tomatoes in half and lay them over the onions. Add more oregano, a pinch of salt, and olive oil.
5. Arrange the fresh anchovies on top of the tomatoes. Season with salt and a drizzle of olive oil.
6. Cover the dish with aluminum foil and bake in a preheated static oven at 200°C (400°F) for 40 minutes.
7. Remove the foil and continue baking for another 20 minutes at 180°C (350°F).
8. Let the sformato rest out of the oven for 10-15 minutes before unmolding and serving.