Tortino di Alici di Menaica al Forno

Pisciotta, Cilento, Campania

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The working recipe — the Market List, the Method, and where it lives or dies

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Origin

Pisciotta, Cilento, Campania

Description

The alici di Menaica of Pisciotta (Cilento coast, Campania) are caught individually on a small-mesh net called a menaica at night, bled and cleaned immediately on the boat, salt-packed in terracotta anjourie (amphora-shaped jars) with sea salt and wild herbs for a minimum of one year. They are among the finest anchovies in the world — leaner, less pungent, with a complex savoury-sweet depth. This tortino layers them raw in a baking dish with thinly sliced potatoes, olive oil, and fresh tomato, baked until the anchovies melt into the potato.

III

The Thread

—Salt-cured anchovy as the primary flavour vehicle — different format, same anchovy culture Ligurian

—Premium salt-packed anchovies as a gourmet ingredient of the same Mediterranean-Atlantic tradition Spanish · (Cantabrian)

—Salt-cured anchovies layered over a starch base and baked until they dissolve into the fat — the same dissolve-in-baking technique French · (Nicoise)

Flavour Context

Silky potato absorbing the dissolved essence of the world's finest anchovies, brightened by tomato and olive oil — a minimalist preparation of maximum impact

Pillars V — VII

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