Baked anchovies - Smoked provola cheese mousse and confit date tomatoes

Method

• 1

  Clean and debone the anchovies removing the tail and dividing them into two fillets. Arrange the anchovies on a baking tray lined with baking paper, overlapping the fillets on the long side to form a sort of tile: each serving shall consist of 10 fillets. Even out the right and left sides.

For the fondue:

• 1

  Melt the smoked provola cheese in the cream brought to a boil. Blend and strain through a fine-meshed chinois strainer. Then, pour into a siphon and charge it. Clean the garlic and bleach it three times into boiling milk, then blend and pour it into a squeeze bottle.

• 2

  Cut the date tomatoes in half, arrange them on a baking tray lined with baking paper, season with some salt, oil, icing sugar, brown sugar and oregano. Bake at 100°C/212°F for 1 hour with the valve open.

• 3

  Blend the breadcrumbs with the parsley and oregano, season with some salt, Olitalia La Nostra Riserva Extra Virgin Olive Oil and let it toast in a frying pan. Blanch the parsley, cool it down in ice water, then blend with some water, Olitalia La Nostra Riserva Extra Virgin Olive Oil and the xanthan gum until you get a thick sauce.

• 4

  Bake the anchovies at 180°C/356°F for 8 minutes after seasoning them with salt, Olitalia La Nostra Riserva Extra Virgin Olive Oil, lemon zest and oregano.

Garnishing and food plating

Choose a deep and preferably coloured deep plate. Siphon the provola mousse on the bottom of the plate, arrange the anchovies on top and decorate with some dollops of garlic cream, the parsley sauce, the confit tomatoes and the breadcrumbs, allowing them to fall around the edge of the plate and onto the mousse. Drizzle with Olitalia La Nostra Riserva Extra Virgin Olive Oil and some sprouts.