Chef Avi Biton launched a new menu this summer at his Tel Aviv restaurant Adora: dishes from Andalusia. “Andalusia is a part of Spain that boasts food highly influenced by Moroccan cooking”—it was ruled centuries ago by the Moors—“and that is part of my DNA,” said Biton. He traces his family’s origins on his father’s side to Fes, a Moroccan city that saw an influx of Jews from Andalusia after their 15th-century expulsion from Spain. To this day the influence of Andalusian cuisine can be detected in the cooking of the Jews from Fes. “Some of the dishes in the new menu, such as veal meatballs, are dishes I ate at home,” said Biton, whose special offerings also include such regional specialties as calamari migas, salmorejo, and flamenquín.
For the marinated fresh anchovies
- 20fresh anchovy filets
- 4tablespoons sea salt
- 1thyme branch
- rind of 1 lemon
- 1bay leaf
- olive oil (enough to cover the filets)
For the pepper salad
- 2finely sliced roasted peppers
- 1finely sliced purple onion
- 1bunch of parsley
- 3tablespoons olive oil
- juice from 1/2 a lemon
- 1tablespoon sugar
Yield: Makes 4 servings
To make the marinated fresh anchovies
Marinated fresh anchovies on pepper salad, an Andalusian recipe from chef Avi Biton of the Tel Aviv restaurant Adora
- Step 1
Sprinkle sea salt over the anchovy filets.
- Step 2
Wait for half an hour, then lightly rinse the filets, dry them and put them in a dish with all the other ingredients.
- Step 3
It’s best to eat them the next day.
To make the Marinated Fresh Anchovies on Pepper Salad
- Step 1
Mix everything together and serve with the marinated anchovies.