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Anchovy, carrot and orange tartare

Anchovy, carrot and orange tartare

Anchovy, carrot and orange tartare

  • Difficulty: Easy
  • Time: 20 min of preparation
  • Doses for: 6 people



Idea stolen from the good Ciccio Sultano that with more or less the same ingredients makes an amazing pasta. Here no pasta, but delicate and surprising morsels to convince us that it is really not the richness of the raw material that makes the great recipe, but the mind of those who thought the combination.


  1. Clean the anchovies and chop the pulp.
  2. Add a drizzle of olive oil, half orange juice, lemon juice, salt and chilli pepper to the anchovies and leave to marinate.
  3. Cut the carrot into small cubes and sauté them in a pan with a drizzle of oil for a couple of minutes.
  4. Leave to cool and add to the anchovy tartare, together with the grated bottarga and half an orange peeled and diced.
  5. Finally, adjust the salt and pepper seasoning and serve the tartare in spoons or on toasted discs.

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