Recipe by Isabella Potì and Floriano Pellegrino: Steamed bun and anchovies cured with garum.

For the cured anchovies

1 kg anchovies
1.2 kg sugar
1.2 kg salt

Procedure

Clean the anchovies from the head (guts and plug) without breaking the flesh and store them. Make a mix of salt and sugar. Cover the anchovies with the salt and sugar mix and let stand for 1 hour. Wash well, place in baking dish, blast chill and cut with round pastry cup.

For the steamed bun

1 kg flour
35 g salt
3 g baking powder
5 g baking soda
90 g cream butter
150 g sugar
600 g milk
20 g brewer's yeast

Procedure

Put the flours in the planetary mixer with the hook, add the butter cut into cubes and work it in. Separately combine the milk with the sugar and yeast, mix and let the yeast dissolve well; then add it to the mixture in the planetary mixer and continue working. When the mixture is soft but not sticky, shape it with your hands, place it in a steel bowl lined with butter spray and let it rise for 2 hours. Form into balls of 15g each, let rise another 30 minutes and bake in steamer (hotplate at 800) for 8 minutes. When cooked, let stand in the closed steamer for 5 minutes. Let cool in the board and blast chill.