These anchovies, says chef Matteo from SD26, come from Cilento in the Campania region of Italy and are salted and stored in clay jars. The menaica anchovies are caught in this type of net (a menaica) instead of a cianciola that is used by most modern fisherman in Italy. In this type of net, the anchovies struggle and bleed until the fisherman twists off their necks to detach them — the bleeding is believed to enhance the flavor of the fish producing anchovies that are pink and firm.
- 3 slices of country bread ½-inch thick
- 24 anchovy fillets, preferably Meniaca, cleaned of an salt or oil
- 4 tablespoons extra-virgin olive oil, preferably Sicilian
- 12 thin slices of herb-cured lardo
Toast the country bread on a grill or in the oven. Then cut the bread into 1 inch wide by 2 ½-inch long strips. (The length of the anchovy fillets.)
On a small plate, place 6 pieces of anchovies laying skin side down. Drizzle the olive oil on top of the anchovies. On a separate small plate, place the warm grilled country bread down with the slices of herb-cured lardo on top.