Sicilian cuisine is made of intense aromas, simple ingredients, and flavors capable of telling a story. These anchovy and potato tartlets with wild fennel pesto embody exactly that: small gems of tradition wrapped in fresh anchovies and enriched with the unmistakable taste of wild fennel, one of the island’s most iconic aromatic herbs.

Perfect as an elegant appetizer for a seafood dinner, as a light main course, or as a special dish for Sunday lunch, these tartlets combine the creaminess of potatoes with the savory flavor of anchovies and the aromatic touch of wild fennel. The result? A simple recipe with a refined look, ready to impress at first bite.

In this article, you’ll find a detailed step-by-step guide and helpful tips on how to serve and pair these little delights at their best.

Ingredients: Simple, Authentic, and 100% Sicilian

One of the secrets of Sicilian cooking is using fresh, genuine ingredients. This recipe requires only a few essentials, each with a strong and distinctive character:

• 350 g boiled potatoes

• 400 g fresh anchovies, cleaned and opened into fillets

• ½ jar wild fennel pesto (the one from Gocce di Sicilia perfectly recreates the authentic island flavor)

• Salt to taste

• Extra virgin olive oil to taste

• Chili pepper to taste

• Breadcrumbs to taste

Simple ingredients, but with the right quality, they become truly extraordinary.

How to Make Anchovy and Potato Tartlets with Wild Fennel Pesto

These tartlets are easy to prepare and incredibly elegant in presentation. Here are all the steps in detail.

Preparing the Potatoes: Creamy, Fluffy, and Aromatic

Start by washing the potatoes well and boiling them until soft. While they’re cooking, prepare the molds: these will keep the tartlets in shape.

Once boiled, let the potatoes cool slightly, then peel and mash them into a large bowl. Season with salt and add half a jar of wild fennel pesto. Mix carefully until the mixture is smooth, creamy, and evenly combined.
Finish with a pinch of chili pepper to give it a light Mediterranean kick.

Preparing the Molds: The Secret to a Crispy Finish

Take small aluminum molds and brush them with extra virgin olive oil. Add a generous spoonful of breadcrumbs and rotate the mold to coat the inside completely.
This ensures the tartlets will have a crunchy, golden crust and won’t stick during baking.

Lining the Molds with Fresh Anchovies

Now for the most scenic part of the recipe! Take the anchovy fillets and arrange them in a radial pattern, starting from the center of the mold and covering the sides. Let the ends hang over the rim by about 2 cm.
This fresh anchovy “coat” will give the tartlets their beautiful appearance and rich flavor.

Repeat for all molds.

Filling, Closing, and Baking

Preheat the oven to 180°C (356°F).

Fill each mold with the potato–wild fennel pesto mixture, pressing firmly to eliminate gaps. Close the tartlet by folding the overhanging anchovy fillets toward the center.

Drizzle with a little olive oil, sprinkle with more breadcrumbs, and bake for about 15 minutes.

Once golden, remove from the oven, let them cool briefly, and gently unmold the tartlets onto a serving plate.

Top each tartlet with a small dollop of wild fennel pesto… and get ready to enjoy their irresistible aroma!

Serving Suggestions and Perfect Pairings

These tartlets make a refined appetizer or a light main course. Serve them with:

• Fresh fennel and orange salad with black olives for a true Sicilian pairing

• A drizzle of robust extra virgin olive oil

• A side of creamy mashed potatoes or a light yogurt-herb sauce for a gourmet touch

• A chilled glass of Grillo or Cataratto, ideal for enhancing the anchovies’ savory notes and the aroma of wild fennel

Why You Should Try This Recipe

These anchovy and potato tartlets with wild fennel pesto are:

• Easy to prepare, even for beginners

• Aromatic and authentic, thanks to true Sicilian ingredients

• Elegant and eye-catching, perfect for special occasions

• Versatile, suitable as an appetizer, finger food, or light main course

And thanks to the wild fennel pesto – one of the many Sicilian specialties available at Gocce di Sicilia – you can bring the island’s true taste directly to your table.