Abstraction: Marinated Anchovies with Red and Green Sauce | Michelangelo Mammoliti

Ingredients for 4 People

For the Marinated Anchovies

• 200 grams of fresh anchovies, caught within the last 12 hours
• 300 grams of fine salt
• 1 lemon
• 1 lime

Method

Clean and remove all the innards and the head from the anchovies. Take out the anchovies' backbone and freeze the fish for 24 hours to kill any parasites. Thaw the anchovies, season them with lemon and lime salt, let them marinate for 40 seconds, then rinse them under a thin stream of running water. Pat dry and submerge them in extra virgin olive oil. Keep them in the refrigerator until ready to serve. When serving, remove the anchovies and place them on a Japanese-style plate, patting away excess oil, and arrange them in a star shape. Add the sauces on top. Finish with herbs and flowers.

For the Anchoyade Sauce

• 50 grams of anchovies
• 50 ml of extra virgin olive oil
• 50 grams of seeds
• 2 cloves of Caraglio garlic (without the germ and blanched 3 times)
• 15 grams of Taggiasche olives from Terre Bormane
• 200 ml of cold water

Method

Peel the Caraglio garlic, known for being more digestible, and remove the germ from the cloves. Blanch the garlic 3 times from cold. Add the garlic and oil-packed anchovies to a food processor (like a Robocoup). Blend and emulsify with the two oils and cold water. Add the olives and finish the emulsification, adjusting with vinegar to add an acidic note. Keep in the refrigerator at 4°C.

For the Red Carmagnola Pepper Sauce

• 180 grams of Carmagnola red pepper
• 20 grams of pine nuts
• 20 ml of extra virgin olive oil
• 20 grams of Parmesan cheese
• 3 grams of salt
• 1 gram of black pepper

Method

Wash and dry the peppers. Use a blowtorch to scorch the peppers, then immediately remove the skin with a straight-edged paring knife. Keep the skins for powdering later. Remove the seeds and lay the peppers on a baking tray lined with parchment paper. Sprinkle with powdered sugar and dehydrate in the oven for 2 hours at 90°C. Once done, let the peppers cool and blend the ingredients in a Thermomix. Strain the sauce through a chinois or fine strainer. Keep in the refrigerator.

For the Yellow Pepper Sauce

• 180 grams of Carmagnola yellow pepper
• 20 grams of pine nuts
• 220 ml of extra virgin olive oil
• 20 grams of Parmesan cheese
• 3 grams of salt
• 1 gram of black pepper

Method

Wash and dry the peppers. Use a blowtorch to char the peppers, then immediately remove the skin with a straight-edged paring knife, setting the skin aside for powdering later. Once the skin is removed, eliminate the seeds and lay the peppers on a baking sheet lined with parchment paper. Sprinkle with powdered sugar and dehydrate in the oven for 2 hours at 90°C. After baking, let the peppers cool, then blend all the ingredients in a Thermomix. Strain the sauce through a chinois or fine sieve. Store in the fridge. 

Plate Composition

Take 6 fillets of marinated anchovies, season them with piment d'espelette, lemon and lime zest. Arrange the different sauces on the plate, then arrange the anchovy fillets in a star shape. Finish with herbs and flowers.