Anchoveta Pilaf

Anchoveta Pilaf (Peruvian Sardine Pilaf) Cooking at the Terra Madre kitchens is always a happy challenge. This year at Turin, I paired some Peruvian anchovies (Anchoveta) with Indian basmati rice and prepared an exotic pilaf dish as a part of the Chef’s alliance kitchen.

http://www.fondazioneslowfood.it/welcome_it.lasso Generally used as animal feed and to extract oil, anchovetas are a pleasure to cook with, and remind me of oil rich Cornish sardines.

Preparation time: 20 Minutes Cooking time:15 minutes

Ingredients :(To serve 6)

400g Anchovetas (drain the oil into salsa) 1Kg Basmati rice 1.5 Liter Water 2 Large red onions sliced 3 Cloves of Garlic, peeled 1 Table spoon currants 1 table spoon cumin seeds 1 table spoon mustard seeds 1 tea spoon curry powder 1 Pinch saffron strands Cherry tomato and basil garnish Preparation:

• Wash and drain the rice. Place in a pan, cover with boiling water saffron stands and let it stand for 30 minutes.

• Heat the olive oil in a large saucepan; add sliced onions, garlic and sauté until they are transparent.

Then add the rice, currants, curry powder and salt and stir.

• Pour in the water, bring to a boil and then lower to a simmer until the water is absorbed. Remove from the heat and let the steam cook the rice • Drain the anchovetas and use the oil to make tomato and basil salsa.

Serve the flavoured rice, topped with anchovetas and a fresh tomato salsa. The rice dish works excellently with a drizzle of cumin flavoured yoghurt.

Eating is believing..