Salad of fresh marinated anchovies, aubergines in oil and wild fennel
Restaurant al Covo


Ingredients (serves 6)
30 fresh anchovies boned and opened book fashion
2 medium shallots, thinly sliced
salt
freshly ground pepper
matured white wine vinegar
extra virgin olive oil (from Liguria or Garda)
150 gm. corn-salad (fresh green lettuces)
1 long aubergine
1 bay leaf
4 sprigs of wild fennel
rock salt
a few black peppercorns


Preparation
Arrange the anchovies (about 15) with the skin down in a medium glass dish, salt, pepper and sprinkle with half the sliced shallot, then cover with the vinegar. Repeat the operation with the remaining anchovies to create a second layer. Leave to marinate for about 1 hour, drain off the vinegar and cover with extra virgin olive oil. Cut the aubergine longwise into 2-3 cm. slices leaving the skin with a little flesh, and then into 2 cm. cubes. Boil for about 8 minutes in salted water, a little vinegar, the bay leaf and peppercorns. Dry them well on kitchen paper, cool and immerse in extra virgin olive oil. Arrange the corn-salad in 4 salad bowls, place 5 drained anchovies in a fan shape on top of each one, decorate with the aubergine in oil and garnish with the sprigs of wild fennel.



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