Some advice for pairing food and wine can be overly strict. The truth is, you can eat pretty much whatever you want while drinking whichever wine you want. Sounds great. There are, however, time-tested guidelines to help you plan meals and go through life as an educated traditional food-lover.
A wine of high energy and power that sets the bar for the variety. Elegant floral and citrus nose combine with a deeply saline minerality alongside rich, buttery flavors. The palate is mineral, rich, with excellent acidity and salinity. Elegant, fresh, well balanced and long finish.
2 kg of fresh fat anchovy
1 kg of semi-coarse or coarse salt
1/2 litre of strong vinegar
5 – 6 garlic cloves in slices
1 tablespoon of capers
1 tablespoon of peppercorns
1 tablespoon of salt
1 – 1 1/2 water glass of oil (olive oil & vegetable oil)
We pick fresh anchovy as fat as we can find. Wash the fish thoroughly, clean them and fillet them, pulling the head, with the offal and the backbone, along with the tail. Wash them again and put them in a colander, to drain well.
Place the anchovies in a colander, spread the anchovies with the belly down, placed next to each other, without leaving any gaps between them, and the salt covering them along with any holes.Place the colander in a bowl and refrigerate.
The anchovy is ready after about 24 – 34 hours, so pour the bowl with the liquid that has spilled out, rinse it well under running water, drip it and put it in bowls with the vinegar and fine salt for 24 hours.
Pour the vinegar and without washing the anchovy, place it in turn, in sterile, dry jars that close well, putting between the fish the capers, garlic, peppers, peppercorn and olive oil half-and-half with sunflower oil, to cover them.