4 people
For the red anchovy
1 tin piquillo peppers
salt
sugar
For the anchovies
12 anchovies
salt
olive oil
For the orange sauce
25 g olive oil
25 g orange, without membrane, finely chopped
2 g fried garlic, well chopped
5 g pickled gherkins, chopped
3 g rice vinegar
salt
sugar
powdered ginger
For the spiced cellulose
1 vanilla pod
2 g aniseed
fennel leaves
5 g starch
400 g water
For the fatty sauce
100 g tocino (pork fatback)
3 drops balsamic vinegar
chopped parsley
salt
For the red anchovy
Chop the peppers thoroughly. Season with salt and sugar. Spread the mixture between two sheets of paper and leave to dry at 60°C. Once dry, cut into slices the size of anchovy fillets.
For the anchovies
Clean the anchovies, leaving them in two fillets. Cover with salt for 30 minutes. Remove the salt and place them in olive oil.
For the orange sauce
Mix all the ingredients well and add salt. Reserve the mixture.
For the spiced cellulose
Open the vanilla pod in half and cook it in the water with the aniseed for 5 minutes. Blend with the starch and add fennel leaves. Leave to cook for a minute. Remove the vanilla pod and spread the mixture thinly between two sheets of paper. Leave to dry at 60°C. Set aside.
For the fatty sauce
Sauté the tocino and leave to cool. Chop with a knife to form a paste. Add the chopped parsley and vinegar. Season.
Cover the anchovies on the skin side with the dried pepper.
Put four coffee spoons of fatty sauce on the bottom of a shallow dish; arrange three red anchovies on this and another wrapped in on itself in the form of a package. Wrap the spiced cellulose over this last one. Drizzle the dish with orange sauce.