La Romana Recipe
White anchovies, capers, red sauce, mozzarella, Pecorino-Romano. Chopped Calabrian chiles.
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Ingredients
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Main Ingredients
Red Sauce
Method
Preparation of Red Sauce
- 1
- 2
Add the Tomatoes
Add the canned San Marzano tomatoes to the saucepan, breaking them up with a spoon. Stir to combine.
- 3
Season the Sauce
Stir in the dried oregano, salt, black pepper, and sugar. Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 20 minutes, stirring occasionally.
Assembly
- 4
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 5
Prepare the Base
Spread a thin layer of the prepared red sauce on the bottom of a baking dish.
- 6
Layer the Ingredients
Place the white anchovies evenly over the sauce, followed by the capers, chopped Calabrian chiles, and mozzarella cheese.
- 7
Add More Sauce
Spoon more red sauce over the top of the layered ingredients, ensuring they're well covered.
- 8
Finish with Cheese
Sprinkle the grated Pecorino-Romano cheese over the top as a finishing touch.
Baking
- 9
Bake the Dish
Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbling and golden.
- 10
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your La Romana!
