Haute Acciughini

Ingredients

In this Haute cuisine adaptation, the traditional Acciughini is transformed into a refined dish by incorporating premium ingredients, such as high-quality anchovies, aromatic spices, and aged balsamic reduction. The dish is also elevated by serving it on a bed of creamy cauliflower puree, adding a luxurious touch to the overall presentation. We alse have the original recipe for Acciughini, so you can check it out.

• 12 plump anchovies 12 plump anchovies
• 1/4 cup (60ml) premium olive oil 1/4 cup (60ml) premium olive oil
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste
• 1 small head of cauliflower, cut into florets 1 small head of cauliflower, cut into florets
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Microgreens, for garnish Microgreens, for garnish
• Aged balsamic reduction, for drizzling Aged balsamic reduction, for drizzling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 14g (Saturated Fat: 2g)
• Carbohydrates: 6g (Sugars: 2g)
• Protein: 8g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the olive oil, lemon juice, lemon zest, dried oregano, red pepper flakes, salt, and black pepper.
2. 2.
   Add the anchovies to the marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes.
3. 3.
   Meanwhile, steam the cauliflower florets until tender. Transfer them to a blender or food processor.
4. 4.
   Add the heavy cream, ground nutmeg, salt, and black pepper to the blender with the cauliflower. Blend until smooth and creamy.
5. 5.
   Heat a non-stick pan over medium heat. Remove the anchovies from the marinade and pat them dry with a paper towel.
6. 6.
   Cook the anchovies in the pan for about 1 minute on each side, until they are slightly crispy.
7. 7.
   To serve, spread a generous spoonful of cauliflower puree on each plate. Arrange the cooked anchovies on top.
8. 8.
   Garnish with microgreens and drizzle with aged balsamic reduction. Serve immediately.

Treat your ingredients with care...

• Anchovies — Ensure you choose high-quality anchovies packed in olive oil for the best flavor. Pat them dry before cooking to achieve a crispy texture.

Tips & Tricks

• For a vegetarian version, you can substitute the anchovies with marinated sun-dried tomatoes for a burst of umami flavor.
• Experiment with different herbs and spices in the marinade to customize the flavor profile of the dish.
• If you prefer a smoother cauliflower puree, pass it through a fine-mesh sieve after blending to remove any fibrous bits.
• Drizzle the aged balsamic reduction in a decorative pattern to enhance the visual appeal of the dish.
• Serve the Haute Acciughini as an elegant appetizer or as part of a sophisticated seafood tasting menu.

Serving advice

Serve the Haute Acciughini as an exquisite appetizer or as a luxurious addition to a multi-course meal. Pair it with freshly baked artisan bread or crispy crostini to complement the flavors and textures of the dish.

Presentation advice

Present the Haute Acciughini on a pristine white plate to showcase the vibrant colors of the dish. Arrange the anchovies in an artful manner, drizzle the balsamic reduction with precision, and garnish with delicate microgreens for an elegant and visually appealing presentation.