A scene-setting dish with an artistic soul and irresistible taste: “Abstractionism: Anchovies marinated in red and green sauce, and a traditional bread cream,” try making this stunning recipe by Chef Michelangelo Mammoliti.
“Abstractionism” – Ingredients for 4 people
For the anchovy sauce
For the Carmagnola red bell pepper dip
For the yellow dip
For the green parsley dip
“Abstraction” – Recipe procedure
For the anchovy sauce
Start by cleaning and peeling Caraglio garlic (the most digestible), taking care to remove the sprout from inside the clove. Blanch the garlic by soaking it three times in cold water and then bringing it to a boil. Whisk together the garlic and anchovies and emulsify with the two oils and cold water. Add the olives and finish the emulsion by correcting it with vinegar to give the sauce a tart note. Store in the refrigerator at 4°C.
For the red bell pepper dip
Wash and dry the peppers, then roast them in a preheated oven at 230 °C for about 13 minutes (depending on the size of the bell pepper, cooking time will vary). After cooking is finished, place the peppers in an airtight container until they are cool, to make it easier to remove the outer skin. After removing the skin, discard the seeds and lay the peppers on a baking sheet covered with parchment paper. Sprinkle with powdered sugar and dehydrate for two hours in a 90°C oven. When the baking is finished, cool the peppers and blend them with the other ingredients, then strain the sauce through a strainer and store in the refrigerator.
Repeat the same process for the yellow dip
For the green dip
Clean the parsley by washing it under running water to remove any remaining soil and remove the stems. Pass it through a centrifuge to remove excess water, then blanch it in boiling salted water and then cool it in water and ice to preserve its chlorophyll. Drain and squeeze it with the help of a linen cloth and store it in the refrigerator. Cook the eggs for nine minutes, then cool them in water and ice, remove the shell and separate the whites from the yolks (reserve the firm whites for other preparations).
Desalt Pantelleria capers for one hour in room temperature water, changing the water about every 15 minutes. Place the parsley inside a blender, add oil, salt, garlic and anchovies and blend for six minutes on high speed; strain through a strainer and refrigerate until use.
“Abstractionism” – Serving
Place the drip bath with pipette/squeezer on the plate, arrange the anchovies in the shape of a flower and finish with flowers and herbs.