A starter of salted anchovies

With oranges and honey

Wash in running water 250 g large salted anchovies.

Remove the fillets from the fishbones, remove the small bones and tail.

Dry the fillets and place on a serving dish.

Pour into a bowl one tablespoon of honey, vinegar, 2 3 orange juice and ground pepper.

Beat with a fork and pour 50 ml flush of extra virgin olive oil.

Seasoned with anchovies sauce and fennel leaves.

With butter and almonds

Clean the threads as is indicated in the first recipe and arrange on a serving dish.

Wash and dry 1/2 of Red Apple and 1/2 of Green Apple, cut into very thin slices, without Peel.

Arrange the Apple slices in the olive oil, sprinkle with 20 g of sliced almonds and supplemented with 60 g of butter curls.

With tomato sauce

Clean the threads as is indicated in the first recipe and arrange on a serving dish.

400 g of peeled ripe tomatoes and strizzateli with your hands to remove the water.

Beat them with 1/2 carrot, 1/2 of stick of celery, a leaf of Sage, some needle of Rosemary, 1/2 peeled onion, chili pepper, a tablespoon of sugar, a tablespoon of vinegar.

Flush 30 ml pour of olive oil and

blend again.

Add the anchovy fillets and serve.

With salsa verde

Clean the threads as is indicated in the first recipe and arrange on a serving dish.

Wash and dry the leaves from 8 sprigs parsley.

Chop with a clove of garlic peeled and 50 g of stale bread crumbs, vinegar-soaked and squeezed.

Incorporate 20 g of mayonnaise and 1/2 cup of extra virgin olive oil, pouring it.

Sprayed the fillets with salsa verde and serve.

With capers and lemon

Clean the threads as is indicated in the first recipe and arrange on a serving dish.

100 g of drained pickled capers and chop with a few leaves of basil, add 1/2 wire glass of extra virgin olive oil.

Add the zest of a lemon and the lemon flesh cut into 1/2 cubes.

Dress the anchovies with the sauce and serve.