'Anchovy painting' – anchovy with bottarga mayonnaise

by Pino Cuttaia

'Anchovy painting' – anchovy with bottarga mayonnaise

by Pino Cuttaia

Spaghetti alla puttanesca

by Nina Parker

Salsa verde

by Amy Gulick

Anchovies marinated in lemon

by Grazia Soncini

Radish sandwiches with anchovy and herb butter

by Helen Graves

Garlic chilli prawns with carrot and courgette noodles

by Monica Shaw

Starter
medium
4
60 minutes, plus 3 hours marinating

Pino Cuttaia combines three punchy flavours of the sea in this creative starter, with fresh anchovies, squid ink and tuna bottarga complemented by lightly pickled onions, tomato and parsley.

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Pino Cuttaia

As a die hard Sicilian through and through, Pino Cuttaia’s cooking is a celebration of everything good about the island’s food. His personal interpretation of the region’s famous dishes has made his restaurant La Madia a bastion of Sicilian cuisine.

Recipe featured on

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Why not try?

Spaghetti alla puttanesca

by Nina Parker

Salsa verde

by Amy Gulick

Anchovies marinated in lemon

by Grazia Soncini

Radish sandwiches with anchovy and herb butter

by Helen Graves

Garlic chilli prawns with carrot and courgette noodles

by Monica Shaw

To begin, prepare the pickled onions. Prepare a mixture made of 50% of white vinegar, 50% of seawater and stir in the sugar

sea water
white wine vinegar
1 tbsp of brown sugar

Cut the onions into rings – not too thinly – and marinate in the mixture for 3 hours

1 red onion

Clean the anchovies, cut them into strips then rinse under running water. Align on a plate and cover with a mixture of vinegar and seawater (half and half). Leave to marinate for 30 minutes

400g of anchovy, filleted

For the cuttlefish ink, place the bags of cuttlefish on a tray (covered with greaseproof paper) and dry in a convection oven at 60°C for 30 minutes. Pulverise before serving

cuttlefish ink, 2 bags

For the bottarga mayonnaise, cut the bottarga into cubes and mix with the boiling water. Blend with a hand blender for 1 minute, then add the oil a little at a time until you obtain a smooth mayonnaise-like consistency. Pour into a piping bag and set aside

40g of tuna bottarga
35g of mineral water, boiling
75g of extra virgin olive oil

To serve, drain the anchovies and divide between plates. Cover with cling film and press to create an even layer of anchovies

Cut the tomatoes in half and remove the inside part with a spoon, placing it next to the anchovies. Add some onion rings and a pinch of chopped parsley