Pickled anchovy aspic

Paolo Lopriore’s insightfulness is marvelously expressed in the recipe. Inspired by anchovies, either salt-cured, pickled or otherwise, he manages to reinvent these products within avant-garde concepts. The anchovy is vindicated in itself – the idea being that the preparation should not outshine the main ingredient. They are offered in their pure form, raw, deboned and reconstructed. The complement is in the aspic, which reinforces the fish without taking away from its natural purity. And for a glorious finish they are assembled with the unmistakable, minimalist, precocious style that d...