Italiano
The Michelin-starred chef Paolo Gramaglia from the restaurant President in Pompei, shows his recipe: ” Artichokes, passing through Battipaglia and Schito”, or rather, the typical artichoke from Schito, garnished with mullet fish eggs and buffalo milk cream.
Ingredients for 4 people:
n° 4 artichoke
n° 4 pieces of buffalo salame
n° 2 bunch of parsley
n° 20 sliver bottarga
Salt, pepper and extra vergin olive oil
Ingredients for anchovies sauce:
300gr buffalo milk cream
n° 6 anchovies
n°2 garlic slices
Method
Cut the artichokes and discard the hardest leaves. Cook them for 12 minutes. Add salt, parsley, a cube of salame in the heart of the artichoke. Place them vertically on a baking tray. Bake at 160 grades.
How to make the anchovies sauce:
Cook in a pot the buffalo milk cream and garlic for 5 minutes. Discard the garlic at last.
