The sea and the mountain small pies

 

Ingredients for 9 anchovies' small pies:

500 g boned anchovies
a tablespoon of capers (mine are from Filicudi, Eolian Island, Sicily)
the juice of a lime
some leaves of basil
some leaves of oregano
extra virgin olive oil
9 round tomatoes
salt as needed
 for 4  shelled red lentils small pies
half onion
2-3 cherry tomatoes
sesame seeds
sesame oil
some drops of tamari sauce
salt as needed
water as needed

Preparation:

I cut in two the anchovies' fillets already bones and  I let them marinate in a bowl with 1 tablespoon of desalinated capers,oil, juice of lime, salt, basil and oregano leaves chopped by hand.
I take the silicone moulder for muffins (yes believe me I use it; it's the one for 9 muffins) and I pour oil to grease the moulder and I put in the bottom half tomato.
Then I cover the tomato with marinated anchovies and I close with the remaining part of a tomato.
I fill all the moulders with the same proceeding.
I prepare the lentils pie with already cooked  shelled red lentils ( I cook them a long time with two drops of water over the lentils, chopped cherry tomatoes and onion, salt up the water has been totally absorbed).
I mash them with a fork and I add a drizzle of sesame oil and some drops of tamari sauce.
I take always other moulders for muffins, better disposable, and I cover them with baking paper, pouring inside the lentils mash tun.
I put above some sesame seeds to make the surface crunchy.
I bake both moulders at 200° (medium-high temperature) for 20 minutes.

That's a dinner very healthy and fatless ...without forgoing the flavor!