Fish in depth
Fish fat is better known as a 'good' fat because it contains a higher percentage of unsaturated fatty acids than meat fat. Carbohydrates are only present in small traces. Fish is also high in phosphorus, calcium and iodine as well as B vitamins and vitamin E. Blue fish is therefore an essential element of the winning formula that is the Mediterranean diet.
Anchovies, flavour and sustainability
In addition to zinc they contain selenium, iron, many proteins and vitamin A and Omega 3. They are the beneficial substances that make anchovies richer which impacts positively on health, longevity and even beauty. Indeed, because these fatty acids not only effectively combat cardiovascular and neurodegenerative diseases (osteoarthritis, Alzheimer's Parkinson's...), they also visibly improve the appearance of skin and hair.
We’re going to match the fish to a vegetable that makes you think of a typical Mediterranean summer, the eggplant or aubergine. The vegetable produces an irresistible melting consistency and abandons its bitterish aftertaste, releasing a range of complex flavours ranging from sweet and sour to balsamic tones that recall a liquorice element in perfect combination with the flavour of anchovies.To underline the all-Italian feel of the dish we add the Piccadilly tomatoes that give a slightly acid touch and at the same time a sweet and familiar flavour. And the pistachios, which are smoothed with extra virgin olive oil, provide the good fats needed to maintain a high energy level until the evening.
Last recommendation: If possible, eat this dish under the sun's rays to get your fill of vitamin D and serotonin. It will help you keep a smile even when you are doing the 100th burpee in your exercise class.
50 gr little tomatoes
40 g of pistachios
40 ml of extra virgin olive oil
1 pinch of brown sugar
Thyme to taste
Salt as required
Pepper to taste