Slow Food dishes that delight the palate
In Cavallino-Treporti we know the value of a good food experience. We also know the richness that our agricultural, livestock and fishing products has to offer.
We want to propose you a recipe that involves the use of two raw products that are part of the prestigious Slow Food: castraure gardens of the Lagoon of Venice and the asiago stravecchio - a very special Venetian cheese.
Are you ready to taste marinated anchovies on vegetable bed of artichokes and asiago stravecchio?
Ingredients for 4 people:
- 28 anchovies, already torn down to -18 ° for 4 days
- 8 pieces of artichokes from Lio Piccolo
- ½ liter white wine vinegar
- ½ liter white wine
- ½ lemon
- Asiago stravecchio as needed
- 1 tablespoon salt
- 1 tablespoon sugar
- Chopped parsley and extra virgin olive oil to taste
Clean the anchovies, gut and open them (like a book). Marinate them for at least 24 hours with vinegar, wine, salt and sugar (it’s better to use a tall container because the anchovies must be completely embedded). Once marinated, dry them with absorbent paper and season them with a bit of extra virgin olive oil. Clean the artichokes, cut them into julienne. Put them in a bowl and season them with salt, pepper, olive oil, lemon juice (so it does not oxidize), Asiago flakes and chopped parsley. Once you’ve done with that, we can serve them: put the salad with artichokes at the centre of the plate, lay carefully the anchovies and garnish with other Asiago flakes to taste.
Finally, to make a tribute to our German guests I would like to suggest you a food and wine combination: we provide our Veneto’s dish and you add to it a good Kabinett Mosel Riesling.
(Receipt by Marco Mavaracchio - restaurateur at “Locanda Zanella”)