Description
«…An intense, delicate perfume… Absolutely unique…»
Slow Food
«The products we work are the continuation of a story that began centuries ago»
Donatella Marino, Anchovies from Menaica
"Why do you have to eat them only you?". The severe sentence in the form of a question, that time left no room for second thoughts: if it was pronounced by Carlo Petrini, national president of Slow Food, visiting the «A Tartana» restaurant on the small port of Pisciotta Marina, one could not sit idly by. The bruschetta with the Menaica anchovies that he had just finished tasting hit the mark and for someone who grew up 'on bread and anchovies' like Mr. Vittorio Rambaldo, it represented an emotional consecration. He gave up his innkeeper's apron and returned to his beloved boat, the menaica, a term which also defines the particular large-mesh net for selection fishing with which to catch only the largest and most adult anchovies, letting the younger ones go through and small in size. To complete the dream that led to the recognition of the first Slow Food presidium in Campania in 2001, his wife Donatella Marino (and today also their children Marco and Serena), with whom he opened the Alici di Menaica laboratory.
Savory anchovy and pickled vegetables fritters
A simple and truly irresistible preparation, to be served as a savory and tasty alternative to traditional sweet pancakes. A recipe that requires very few ingredients and guaranteed success!
Ingredients for people 4
- 00 flour 250 gr
- 1 teaspoon dry brewer's yeast
- Warm water 300 ml approx.
- 1 teaspoon of honey
- 5 gr of salt
- Anchovy fillets (Alici di Menaica) 20 g approx.
- Giardiniera (La Giardiniera di Anna) 40 gr approx.
- Seed oil for frying to taste
- Tamìa organic extra virgin olive oil
Preparation
- Put the flour, salt, yeast and honey in a bowl and add the warm water. Work the batter until it is soft. Seal with plastic wrap and let rise for about 90 minutes in a warm place.
- In the meantime, chop the anchovy fillets and the pickled vegetables. Set aside.
- Heat the oil in a large frying pan and in the meantime pour the chopped anchovies and pickled vegetables into the prepared batter, incorporating it delicately.
- Add chopped parsley to taste and dip the batter by the spoonful into the hot oil. Turn the pancakes from time to time and when they are golden, drain them on a sheet of absorbent paper. Serve them hot.
Average nutritional values per 100 gr
Storage:
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