Anchovy with Bottarga Mayonnaise Recipe
Pino Cuttaia combines three punchy flavours of the sea in this creative starter recipe, with fresh anchovies, squid ink and tuna bottarga complimented by lightly pickled onions, tomato and parsley.
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Cooking tools:
- Immersion blender
- Piping bag
- Spice grinder
- Kitchen scale
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Kettle
- Colander
- Spoon
- Measuring spoon
- Plate
- Plastic wrap
- Parchment paper
Ingredients
- 400g of anchovies, filleted
- 1 red onion
- sea water
- white wine vinegar
- 1 tbsp of brown sugar
- cuttlefish ink, 2 bags
- 2 green tomatoes
- parsley, finely chopped
- extra virgin olive oil
- 40g of tuna bottarga
- 35g of mineral water, boiling
- 75g of extra virgin olive oil
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