Alice Moiro’s Salad Nicoise Recipe

Alice Moireau: “Menaica anchovies is a fine nicoise salad thanks to an almost legendary fishing technique dating back to the ancient Greeks that consists of hand-fishing anchovies using gill nets called “menaica”. Menaica anchovies are grown in Italy, in the Cilento region, on calm sea days, only in April and July. Caught at sunset in between. The fishermen select only the largest anchovies which, nervous and restless, become restless and quickly lose most of their blood. The anchovies are then cleaned directly from the guts and heads, then washed in brine and finally in traditional terracotta pots. are laid, alternating with layers of artificial sea salt from Trapani.”

Alice Moiro’s Salad Nicoise Recipe

material
For 2 people
– 6 baby potatoes
– 2 handfuls of green beans
– 1 small yellow pepper
– 2 tomatoes
– 1/2 cucumber
– 2 boiled eggs
– 2 spring onions
– 1 small green salad
– 1 can of tuna
-6 anchovies
-2 handfuls of black olives (Greek here but fine)
– Olive oil, red wine vinegar, salt and pepper

preparation
Steam vegetables and hard-boiled eggs. Drain and let them cool. Add all the chopped ingredients to each plate. Season and serve.

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