Dolce vita niçoise
For chefs Anaëlle Maizières and Fabien Benhamou, la dolce vita niçoise means peppers, anchovies, ricotta, hazelnuts, basil and, of course, olive oil.
This recipe by Anaëlle Maizières and Fabien Benhamou, chefs at Pinpin restaurant in Nice, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 6
Preparation time: 25 min
Cooking time: 40 min
Resting time: 1 h 25
Ingredients for Anaëlle Maizières and Fabien Benhamou's anchovies
- 3 red peppers
- 3 sprigs basil
- 3 cloves fresh garlic
- 18 anchovies
- 300 g sheep's ricotta
- 1 lemon
- 18 roasted hazelnuts
- Olive oil
- Salt
- Flower of salt
- Freshly ground pepper
Steps for the anchovies by Anaëlle Maizières and Fabien Benhamou
- Peppers: Oil and salt the peppers. Bake at 190°C for about 40 min. The blackened skin is easy to remove. Once the peppers have reached temperature, season with salt, pepper, chopped garlic and basil. Chill in olive oil for at least 1 h.
- Anchovies: Gut, rinse and lift the anchovy fillets. Place them on a plate and cover with fleur de sel. Leave to rest for 25 min. Rinse with clean water, then store in olive oil in a cool place.
- Ricotta : Season the ricotta with salt, ground pepper, lemon zest and juice. Set aside in a cool place.
- Presentation: Place the seasoned ricotta, marinated peppers and 3 anchovy fillets on a plate. Garnish with a few basil leaves and roasted hazelnuts.
Chef's tip: Serve this dish with a glass of "Mac a Bu" white wine from Domaine Vinocéros.
Has this recipe inspired you to discover the cuisine of Anaëlle Maizières and Fabien Benhamou? Read the Gault&Millau review of Pinpin.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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