ANCHOVIES WITH MANDARIN AND ARTICHOKES SCENTED WITH FENNEL


ANCHOVIES WITH MANDARIN AND ARTICHOKES SCENTED WITH FENNEL

 Laura Sardinia
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

Anchovies with mandarin are a Sardinian appetizer, but it can very well replace a second course. Anchovies are used raw, but to avoid risking health I prefer to offer them cooked.

INGREDIANTS

  • kg fresh anchovies
  • 5 organic tangerines
  • 4 Sardinian spiny artichokes
  • 1 lemon
  • 2 – 3 tufts of wild fennel
  • tablespoons extra virgin olive oil
  • black pepper
  • sea salt

INSTRUCTIONS

  1. Clean and wash the anchovies well, remove the head and entrails, remove the bone but leave the tail and open them to book.
  2. Cook them in a non-stick, fat-free pan for 5 minutes, turn them gently on both sides. As soon as they are cooked, let them cool.
  3. In the meantime, peel and wash the artichokes, drain and dry them, cut them into thin slices, put them on the bottom of a salad bowl, arranged in a radial pattern, sprinkle them with lemon juice; arrange the anchovies on top of the artichokes.
  4. Peel 3 mandarins, remove the skin if possible, add them to artichokes and anchovies.
  5. Wash, dry and finely chop the wild fennel tufts.
  6. In a bowl, prepare an emulsion with the oil, the juice of 2 mandarins and also the grated peel of 1 mandarin if you like, mix well, add the wild fennel, salt and pepper, mix again; pour the emulsion over the salad.
  7. Before serving, mix gently.

 


You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks