Piazza Savona 5, Alba
A focus on the local area combined with innovative research are the distinctive traits of Osteria dell’Arco. Together with Boccondivino in Bra, it is part of the Cooperativa I Tarocchi, closely involved in the early days of Slow Food. Through good food and good wine, the restaurant wants to exalt the gastronomic culture of the local area.
6 beefsteak tomatoes
10 Menaica anchovy (Slow Food Presisium) fillets, chopped
extra virgin olive oil
2 cloves of Caraglio garlic (Slow Food Presidium)
Rimbas black pepper
To make the sauce, mince parsley with oil, garlic, salt and pepper.
Finely slice tomatoes.
In a terrine, alternate 7/8 layers of tomatoes with layers of parsley sauce and chopped anchovy fillets.
Put a weight on top to allow tomatoes to release their juice and leave to rest for a night.
To serve, cut into thick slices, add another anchovy fillet and season with a twist of pepper.