Chef ultrasonici

INGREDIENTS

• Fresh anchovies 200 gr
• water 500 gr
• White wine 500 gr
• Vinagar 250 gr
• Sugar 100 gr
• Fine salt 30 gr
• Extra vergin olive oil 200 gr
• Parsely 40 gr
• Tuft Parsely 1
• Garlic clove 1/2 

PROCEDURE
Clean the anchovies and freeze for 48 hours. Prepare a grafting liquid: adding water, wine, vinegar, sugar and salt, bring to a boil and cool. Prepare the flavored oil as follows: chop parsley garlic and capers, add the oil, put in a vacuum bag and mature for 40 minutes. Put the anchovies in a vacuum bag with the grafting liquid and induced maturation© for 25 minutes, drain and season with the flavored oil and the minced parsley.

Chef: Massimo Garofoli / Mescola - Civitanova Marche (MC)

CHEF'S COMMENTS:
 “Thanks to induced maturation© the times in which the anchovies stay in contact with the vinegar is very brief compared to the traditional method and therefore they do not dehydrate. The sardines marinate and do not lose their juices, becoming tender and succulent”.