Ingredients for 5 bruschette:5 salt-packed anchovies5 slices homemade-style bread4 large ripe tomatoes1 clove of garlic15 fresh basil leaves10 tbsp Extra Virgin Olive Oila pinch of oregano salt
To prepare the “Poverella”: in a salad bowl, mix the chopped and well-drained tomatoes with 1 finely-chopped clove of garlic, 10 basil leaves torn up by hand, a pinch of salt and a pinch of oregano. Leave to rest for half an hour. After this time, drain off the liquid released by the tomatoes. Season with the olive oil and another pinch of salt (taste the mixture first to be sure).
Rinse the anchovies thoroughly, open them up, remove the central bone and set them aside. Toast the slices of bread and then spoon some of the Poverella onto them, place an anchovy (divided in half lengthwise) on top of each slice, garnish with a basil leaf and serve.