The ’80s Riz-cossa – A platter of canapés with Rizzoli anchovies and a reimagined Rosso Antico
- Ingredients 6 people
- Difficulty Easy
- Ready in 30 minutes
Ingredients
- 2 Hard-boiled eggs
- 1 Tablespoon of vinegar
- 1 Tablespoon of water
- 4 Le Dolci Rizzoli Anchovy Fillets
- 1 Egg
- 220 g Peanut oil
- Juice 1/2 Lemon
- 1/2 teaspoon Halls
- 1 – Canapé with Le Dolci Anchovies
- to taste White bread
- one package Alici del Cantabrico Le Dolci Rizzoli
- to taste Mayonnaise Made with Water Flavored with Anchovies
- to taste Pickled Gherkins
- to taste Green olives
- 2 – Canapé with Le Dolci Anchovies
- to taste Black bread or rye bread
- one package Le Dolci Rizzoli Anchovies
- to taste Basic Mayonnaise
- to taste Ketchup
- to taste Salmon roe
- to taste Fresh dill
- 3 – Canapé with Le Marinate Anchovies
- to taste Whole-wheat bread
- one package Le Marinate Anchovies
- to taste Russian Salad
- to taste Citrus Oil from Marinated Anchovies
- to taste Black lumpfish roe
- to taste Chives
Process
How to make : The ’80s Riz-cossa – A platter of canapés with Rizzoli anchovies and a reimagined Rosso Antico1. Prepare the mayonnais
For the basic mayonnaise, pour the egg, peanut oil, lemon juice, and salt into the bowl of an immersion blender. Blend starting from the bottom and slowly lift the blender until you achieve a firm consistency. For the anchovy-flavored water-based mayonnaise, blend the 2 hard-boiled eggs with vinegar, water, and the 4 Le Dolci anchovy fillets.
2. Prepare canapé 1 with Le Dolci
Slice the white bread and cut out the canapés. Spread the anchovy-flavored water mayonnaise on top, top with a Le Dolci Cantabrian Anchovy, and garnish with a fan-shaped pickled gherkin and a green olive.
3. Prepare canapé 2 with Le Dolci
. Cut the rye bread and shape it into canapés. Add a dash of ketchup to the mayonnaise to make pink sauce, and spread it on the bread. Place an Alice Le Dolci on top and garnish with salmon roe and fresh dill.
4. Prepare canapé 3 using Le Marinate
. Cut the whole-wheat bread and shape it into canapés. Drizzle with a little citrus-infused oil from the marinated anchovies, add the mayonnaise to the Russian salad, and mix gently. Spread the Russian salad on the bread, top with a marinated anchovy, and finish with black lumpfish roe and chives.
The cocktail: Rosso Antico, reimagined with Salsa Rizzoli
Ingredients
• Rosso Antico
• Rizzoli sauce
• Very cold soda water
• Orange zest
• Ice
Preparation
Pour Rosso Antico and Salsa Rizzoli into a mixing glass with ice and stir with a bar spoon. Strain into a lowball glass with ice, add the chilled soda water, and garnish with an orange peel.
Variations and Tips
Serve all three variations together on a single platter so that everyone can choose their favorite canapé. For a vintage touch, top the canapés with small flags, evoking the aperitifs of the 1980s.
Storage
The canapés are best when prepared and served immediately. The sauces can be made in advance and stored in the refrigerator until ready to assemble.
This recipe was created for us by Chef Francesco Aquila.
