This simple dish is inspired by one of my favourite MG Garage starters. I love the idea of sandwiching chopped olives between 2 sheets of fillo and wonder what else might work in this way. Janni used to make a triple stack of the olive-studded fillo sheets with the other ingredients sandwiched in between, using witlof instead of fennel, I’ve opted for a simpler open fillo sandwich. This is a great dish for entertaining as the anchovy sauce can be made, garlic poached, fennel and tomato sliced and fillo cooked ahead of time. Bring everything to room temperature then, just before serving, warm fillo in the oven and assemble. This dish is all about the rich, salty anchovy sauce, and it needs a wine that can cut through the oil and meet the punchy flavours head-on, like Brash Higgins R/SM, a true field blend that spent a couple of days on skin together before being wild co-fermented.
Serves 6 as a starter
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