Marinated anchovies, withered tomatoes, fried dough flavoured with lemon
- Salt (110gr per each kg of anchovies)
- Sugar (115gr per each kg of anchovies)
- Vinegar (300g per each kg of anchovies)
- Water (400 g per each kg of anchovies)
- Lemon (300 g per each kg of anchovies)
- Cherry tomatoes
- Pine seeds
- Black olives
- Fresh oregano
- Sugar cane
- Olive oil
- Red chilli
- Lemon peel
- Frying oil
Clean the anchovies and put them to marinate following the indicated doses, according to the anchovies size from 30 min. to 1 hour.
Drain and season with the sliced garlic, chilli and parsley.
?Cut the tomatoes in half, toss in a pan with salt, a little sugar, a drizzle of extra virgin olive oil, thyme, bay leaf and garlic slices.
Bake at 80 ° C in the oven fire for about 1 h.
?Take half part and mix with olive oil, chop the other part with toasted pine nuts, basil, lemon skin, coriander, oregano, capers and olives.?Fill a pastry bag.
Dissolve yeast in warm water and knead the flour with a little water, add lemon peel, work with your hands and let it rest at 28 ° C.
Next, form small balls and fry them in a pan with hot oil.
?In a plate form a circle with the tomatoes, lean over the drained marinated anchovies, ending with fried pasta.