Name: Bread with Tomato, Mató, and Anchovies Cake
Yield: 5 servings
Ingredients: 500 g country bread; 600 g ripe hanging tomato; 8 anchovy fillets; 350 g mató; 12 g gelatin; 2 g salt; oregano; black olives; 200 ml extra virgin olive oil

Bread with Tomato, Mató, and Anchovies Cake

A crispy country bread tart with a smooth cottage cheese heart, generously topped with ripe hanging tomatoes and flavorful anchovies.

Ingredients

Servings:

Ingredients

500 gcountry bread
600 gripe hanging tomato
8 anchovy fillets
350 gmató
12 ggelatin
2 gsalt
oregano
black olives
200 mlextra virgin olive oil

Nutritional Information

Per Serving (Approx.)

Calories

837 kcal

Protein

25 g

Fat

54 g

Carbohydrates

64 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Clean the anchovies, removing the spines and scales, submerge them in olive oil, and store them in the refrigerator for 24 hours for better preservation and flavor.
Soak the gelatin sheets by completely submerging them in a container with cold water for 30 minutes so they soften well.
Grate the tomato into a large bowl, season with extra virgin olive oil, and a bit of sea salt, stirring well to distribute the flavors.
Carefully remove the crust from the country bread and cut the crumb into uniform cubes of about 2 cm.
Place a portion of the grated tomato in a pot and heat over medium heat until it begins to simmer gently.
Once the tomato is hot, add the hydrated gelatin sheets, well-drained, and stir until they dissolve completely.
Mix this hot tomato with the rest of the tomato we have in the bowl, ensuring everything is well integrated.
Add the cubes of rustic bread to the bowl with the seasoned tomato and mix well so that the bread absorbs the juices.
Line the bottom of a loaf pan with plastic wrap and fill it with the bread and tomato mixture, pressing lightly to compact.
Place another piece of plastic wrap over the mold and put a weight on top, like a can, to help press the contents.
Leave it in the refrigerator for 24 hours to allow the flavors to meld and the mixture to set.
The next day, prepare a sauce with olive oil, oregano, and thinly sliced black olives to dress the dish.
When serving, place a slice of the tomato bread cake on the plate and top it with a slice of fresh mató cheese.
On top of the mató, place two anchovy fillets and drizzle with the olive oil, oregano, and black olive sauce, distributing it evenly.

Recommendations & Tricks

Ensure that the anchovy fillets are well-cleaned of any scales or bones and place them in a jar covered with extra virgin olive oil for at least 12 hours before use. This will help enhance their flavor and preserve them.
Let the cake rest for a minimum of 24 hours in the refrigerator so the gelatin sets well and the flavors meld. This step is crucial for achieving the right texture and a balanced taste.
Use a rustic bread with good crumb and crust to ensure it withstands the tomato's moisture without falling apart. Slice it thinly to facilitate the assembly of the cake.
Thoroughly drain the hanging tomatoes before using them to avoid excess moisture in the cake. Grate them and distribute evenly over the bread to ensure a uniform taste.
Soak the gelatin sheets in cold water for about 5 minutes before incorporating them into the cottage cheese. This ensures they dissolve correctly without lumps.
Serve the cake garnished with chopped black olives and a drizzle of extra virgin olive oil to add a visual and flavorful touch to the final presentation.