Sardine, anchovy and vegetable casserole is a simple Italian dish that can be prepared quickly for an impromptu dinner party or quick weekday meal. Serve it with a crisp green salad, a loaf of crusty bread and a glass of dry white wine, and this casserole becomes a delicious centerpiece to a hearty meal that's perfect for a cold fall or winter evening.
Instructions
1. Preheat the oven to 350 degrees F. Heat 1 tbsp. of the olive oil in a large sauté pan. Add the onions and garlic and cook over medium heat for two to three minutes, or until the onions are translucent. Add the Italian squash and cook for an additional four to five minutes, and then add 2 tbsp. of the fresh thyme to the sauté pan.
2. Put half of the sliced onions and Italian squash from the sauté pan in a large ovenproof baking dish and top the vegetable mixture with the sardine fillets, anchovy fillets and half of the Grana Padano cheese. Layer the remaining half of the onion and Italian squash mixture on top of the cheese, and sprinkle with the remainder of thyme.
3. Mix the eggs and heavy cream in a small mixing bowl, and season with sea salt and coarse ground black pepper. Pour the mixture over the top of the and sprinkle the remaining cheese over the top.
4. Bake the casserole in the oven for 22 to 25 minutes. Let the casserole cool for three to give minutes before slicing and serving.
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