Abstraction: Marinated Anchovies with Red and Green Sauce | Michelangelo Mammoliti | Chef Recipes |

Ingredients

• 200 grams of fresh anchovies, caught within the last 12 hours
• 300 grams of fine salt
• 1 lemon
• 1 lime
• 50 grams of anchovies
• 50 ml of extra virgin olive oil
• 50 grams of seeds
• 2 cloves of Caraglio garlic (without the germ and blanched 3 times)
• 15 grams of Taggiasche olives from Terre Bormane
• 200 ml of cold water
• 180 grams of Carmagnola red pepper
• 20 grams of pine nuts
• 20 ml of extra virgin olive oil
• 20 grams of Parmesan cheese
• 3 grams of salt
• 1 gram of black pepper
• 180 grams of Carmagnola yellow pepper