fried anchovies with a pink salad
Antipasto for 10
- Jar of marinated anchovies from the comacchio valleys*
- 2kg daikon, radishes, beets, red onion
- 4 bay leaves
- 600ml water
- 200ml white wine vinegar
- 200ml white wine
- 40g sugar
- 20g salt
- pinch of black pepper
- Extra virgin olive oil
Preserved in brine, vinegar and bay leaves, these small fried anchovies are incredibly tender. Make sure you drain the marinated anchovies for at least 30 minutes and no more than one hour before serving: this way, they taste not too sharp, nor too dry.
Thinly slice the daikon, radishes, beets and a red onion. To make the marinade, mix the water, vinegar, white wine, salt and sugar in a bowl. Stir until the sugar and salt are completely dissolved.
Sauté the sliced vegetables with a drizzle of olive oil. Add the marinade, and a pinch of ground black pepper; bring everything to a boil and then remove from the heat. Store the vegetables with its marinade in glass jars.
To serve the starter, drain the vegetables from the brine, season with a drizzle of extra virgin olive oil and serve with the anchovies.
* Product included in Box 04 Natalissimo!