"La panzanella" with fresh anchovies

Method

• 1

  Clean the anchovies, open them, and remove their heads and bones.

• 2

  Put them in a bowl with water and ice for 15-20 minutes to remove the blood and make their flesh clearer.

• 3

  Mix sugar with salt.

• 4

  Dry the anchovies and place them on a tray; sprinkle with the salt and sugar mixture and let them marinate for 30 minutes.

• 5

  Remove the anchovies from the marinade, wash them lightly, then place them in a container and pour the Frantoio Monocultivar extra virgin olive oil until the oil covers the anchovies.

• 6

  Keep in the fridge.

• 7

  Meanwhile, pour some cold water onto the stale bread and let it soak for about thirty minutes.

• 8

  Clean the tomatoes and celery, then cut them into small dices.

Food plating

Chop the mint leaves. Squeeze and drain the bread, then crumble it into a bowl. Add the chopped vegetables, mint, onion, and season with Frantoio Monocultivar extra virgin olive oil, vinegar, salt, and pepper. Place the panzanella on the bottom of some small moulds after oiling them. Place the moulds in the oven at 180°C/356°F for 2/3 minutes until warm. Take the panzanella out of the oven and arrange the marinated anchovies circularly on top. Centrifuge the cucumber and use it as a dressing. Add a few grains of aromatic salt, the daikon cress sprouts on top and a drizzle of extra virgin olive oil.