Acciughe sotto sale del Mar Ligure a riposo in olio e limone origano e capperi

Acciughe sotto sale del Mar Ligure  a riposo in olio e limone origano e capperi

 

Le acciughe sotto sale del Mar Ligure sono una IGP italiana poco conosciuta, per saperne di più puoi leggere attentamente il disciplinare di produzione Acciughe sotto sale del Mar Ligure IGP- Disciplinare di produzione.

Il processo di preparazione di questa squisita semi-conserva è abbastanza semplice, ma richiede attenzione nella scelta del pesce e nell’esecuzione delle procedure di preparazione.

La preparazione è abbastanza lunga ed è costituita da differenti fasi:

-          Pesca delle acciughe: le acciughe per essere IGP devono essere pescate nel Mar Ligure, Le acciughe sotto sale del Mar Ligure devono essere pescate con il metodo tradizionale “della lampara”, sulla base quanto stabilito dalla normativa nazionale e comunitaria vigente.

-          Il periodo di pesca è compreso fra il 1° aprile ed il 15 ottobre, quando l’acciuga ha raggiunto la maturità sessuale e dimensioni corporee fra un minimo di 12 ed un massimo di 20 centimetri. Ad ogni chilogrammo di prodotto deve corrispondere un numero di acciughe compreso fra 35 e 50 individui. Il pesce deve essere lavorato entro 12 ore dalla pesca.

-          Pre salagione per un massimo di 12 ore.

-          Salagione: ogni strato di acciughe va coperto con sale alimentare marino comune di media grammatura; sull’ultimo strato va collocato un apposito disco in materiale ad uso alimentare di adeguato spessore e sopra di esso deve essere esercitata una pressione di circa 0,04 Kg/cm2;

-          Mondatura delle acciughe: devono essere eseguita a mano e devono essere eliminate testa e le viscere

-          Salatura: le acciughe devono essere stratificate disponendole a raggiera, in un recipiente e ogni strato deve essere ricoperto di sala macinato medio

-          Sosta e maturazione sotto sale e o Stagionatura in salamoia: per circa 40-60 giorni a temperatura compresa fra i 16 e 28 °C, a seconda della forza della salamoia.

-          Quando le acciughe sotto salamoia saranno pronte si possono utilizzare così come sono, ovviamente depurandole dal sale sciacquandole sotto un debole getto di acqua tiepida ed eliminando la lisca centrale e la coda. In alternativa si possono sempre depurare dal sale e si possono mettere a riposare sott’olio aggiungendo, a piacere, aromi o condimenti. I condimenti più comunemente sono il prezzemolo tritato e l’aglio. Nella nostra ricetta trovate una variante abbastanza inusuale che prevede l’aromatizzazione con scorza di limone delle 5 terre, origano, pepe rosso in grani sotto salamoia, origano.

Ingredienti

Acciughe sotto sale del Mar Ligure.

Peso Ingrediente Produttore suggerito da Oleando

2kg acciughe pescate nel mar Ligure

1 kg di sale grosso

1 barattolo di vetro a bocca larga (“arbanella”)

1 coperchio di legno o vetro

1 peso (sasso) da porre sopra il coperchio dell’”arbanella” allo scopo di esercitare la pressione necessaria.

 

Acciughe in olio Extravergine di Oliva Oleando profumate al limone delle Cinque Terre e pepe rosso in grani.

 

Peso Ingrediente Produttore suggerito da Oleando

100 g di acciughe sotto sale del Mar Ligure IGP mondate e dissalate

Qb Olio EVO Oleando Blend 100% Italiano

1 barattolo di vetro con tappo a vite o a pressione

Qb Pepe rosso in salamoia in grani

QB Origano in rametti essiccato

QB scorza di limone delle 5 terre

Preparazione

 

La prima operazione da svolgere riguarda la dissalatura e mondatura delle acciughe conservate sotto sale.

Si estraggono le acciughe sotto sale dall’arbanella e sotto l’acqua corrente (un filo d’acqua) si rimuove il sale e si separa la lisca centrale, bisogna pulire bene anche i filetti cercando di evitare che eventuali parti di visceri e parti di pelle grossolane o polpa molle rimangano attaccate ai filetti.

Terminata la mondatura adagiate i filetti su in canovaccio o su della carta assorbente.

 

 

 

 

 

 

 

Lasciate asciugare le acciughe tamponandole sempre con carta assorbente.

Quando le acciughe saranno abbastanza asciutte iniziate a riporle in un vaso di vetro con tappo richiudibile e conditele con pepe, capperi e scorza di limone, irrorandole di Olio Extravergine di Oliva Filiera Oleando Monocultivar taggiasca. Potete utilizzare per il condimento anche solo Olio oppure potete utilizzare aglio e prezzemolo tritato.

Le acciughe possono essere gustate su un crostino di pane abbrustolito, con la focaccia genovese, possono essere anche insaporire le uova sode o i peperoni alla Carmagnola.

Lasciate quindi riposare per almeno 7-10 giorni in modo da far isaporeire ed ammorbidire le acciughe.

 

Tags: acciughe

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