Ingredients

• 450 g a monk's beard
• 16 anchovies
• 12 raspberries
• half red onion
• raspberry vinegar
• lemon
• mustard
• extra virgin olive oil
• coarse salt

For the recipe of monk's beard, anchovies and raspberries, remove the anchovies from the head, open them
a book and remove the bone, leaving them attached by the tail. Put them in coarse salt and let them rest for 50 minutes, then rinse them well to remove the salt. Peel the onion, cut it into slices and place it in coarse salt for 20 minutes. Rinse it, season it with 2 tablespoons of oil and the juice of a lemon and leave it to rest for about an hour.
Clean the monk's beard well, boil it in boiling salted water for 1-2 minutes, then dip it in ice water. Prepare a vinaigrette by adding 4 tablespoons of oil, 2 tablespoons of raspberry vinegar and a tablespoon of mustard. Lay the monk's beard and anchovies on the plates, season with the vinaigrette, complete with onions and raspberries, and bring to the table.

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