Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

You desalinate the anchovies under a sweet throw of water. If you feel her very rigid and hard, leave her to you 10 minutes to bath in water after having desalinated her so that to soften her. Disliscatele: divide her in two passing the thumb (or if you prefer use a coltellino) in the ventral hollow to lift a fillet. Disconnected therefore the lisp and the tail that he/she is generally you attached.
You dry well the fillets with absorbent paper. You burn the tomatoes for 10 seconds in hot water. Out season, when there are no perini and the coppered ones they don't have a beautiful red pulp, you quietly use bald or pulp in box. You skin the tomatoes, open them to you in 4 and you eliminate the seeds. You mince the pulp with a big knife on a tagliere, or you undo the strata of bits tomatoes with the fingers.
You heat the oil in a fire frying pan I mediate and make you slightly gild the garlic minced with the peperoncino. You unite the anchovies and leave her to you to be reduced to a pulp (it is worthwhile to cover the frying pan for
to take refuge from the squirts).
You unite the pulp of the tomatoes and mixing. You slightly lower the fire. If the pulp of the tomatoes is very dry, as it often happens with the perinis, you add some spoonful of water.
You unite the pitted olives and you shred and the capers that you will have desalinated leaving them for few minutes under the running water.
You unite to this point the assembled one, eventually diluted with 2 spoons of water, you stir again well and you allow to cook for about 10 minutes. Salty only at the end, after having tasted