THE DELICIUS PRODUCT
The extraordinary taste of the authentic Delicius Anchovies in a practical and convenient packaging. The Delicius anchovy paste is prepared with the same salted anchovies used in the making of our fillets. The creation of our anchovy paste comes from a family recipe that has maintained its classic preparation as years have passed. Only salted anchovies, oil and salt for a traditional version which can be used in many tasty ways.
INGREDIENTS FOR 4 PEOPLE
320g of Carnaroli rice1/2 white onion
1/2 glass of dry white wine
2 bundles of asparagus
10 anchovies in olive oil
50g of grated parmesan cheese
butter
extra virgin olive oil
salt
white pepper grinded at use
PREPARATION
Remove the tips from the asparagus, cleanse the bottom of the stem with a potato peeler so that the harder base is removed. Cut them in small pieces and boil them for 10 minutes in 1,2 litres of salted boiling water. Drain them (without throwing the water away) and mash them to a cream with a vegetable mixer. In the same broth, boil the tips of the asparagus for 5 minutes, drain them (without throwing the water away) and then put them to the side for the moment.
Finely cut the onion and put in a pan with 2 spoons of olive oli to make a sauté, add salt, and when the onion has taken colour add the rice. Toast the rice in the pan for about 3 minutes, stirring continuously.
In the meantime chop the anchovy fillets in very tiny pieces, to obtain a sort of mash. Half of the mash will have to be knead with 40g of butter, the other half will be added to another 40g of butter which will have to be delicately melted to obtain a liquid sauce. Cream the risotto with the solid butter and anchovies, and the parmesan, maintaining it slightly liquid (all’onda). Adjust with salt and pepper as you prefer and serve. When on each plate then decorate by adding the molten butter and anchovies.
