Maurizio Dellapiana

Osteria dell’Arco
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.

Tomato terrine, Caraglio garlic (Presidium), Cervia sea salt (Ark of Taste) and Rimbas black pepper

Serves: 6
6 beefsteak tomatoes
10 Menaica anchovy (Slow Food Presisium) fillets, chopped
parsley
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.