L 'salad of cabbage and anchovy has an ancient tradition, dating from the fifteenth century, when the Dutch and Portuguese navigators were vying for domination of some important commercial ports.
A simple salad, fresh and tasty, but that brings with it a curse impossible to erase. Just serve it in the wrong way to understand how, what appears to be a silly superstition, something that is very close to the world intelligible to the supernatural.
But before describing this dish, its origin should be mentioned, to understand why what I just wrote above: In 1487 Bartholomew Diaz, after reaching the Cape of Good Hope after climbing the east coast of Africa, came to the Indies, allowing Portugal to control trade with the East.
During these long trips, these brave sailors, when they crossed the warm waters, fished lots of bluefish, they consumed fresh or preserved in salt for the days when food was scarce on ships .
were days of great naval battles during epic raids and oceanic, March 7 of 1488, the ship of Bartholomew Diaz found himself facing the hull of the black sails of the Dutch conqueror Oigres Tnaf Ino. The skirmish lasted for eight days and nine nights, during which the supplies on board the two ships ran out and remained only in the pantries Portuguese anchovies in salt, while in the galley Dutch ( Galley: from ' Dutch kabuis ) were only a few heads of cabbage. Both crews would need to unite and share the supplies to get out alive from the exhausting battle.
Bartholomew Diaz and Oigres Tnaf Ino decided a truce, strengthened his men, before deciding whether the battle would continue or not. The two captains chose their men of trust, which would bring the enemy ships half of its supplies.
So did. The tasty anchovy Portuguese cabbage and delicious Dutch were united on two ships, but at that same time, high shock wave the two hulls and long-awaited quell'insalata ended in the sea, while the hull is turned over.
Only two men of faith who brought the food on the enemy ships, survived the sinking, reaching the coasts of Ireland now dehydrated. They took time to tell what happened, but both died a few days later.
Quell'insalata came to symbolize the tragic epilogue of the battle, but someone tried to prepare it again. Again and again. But every time it happened the same thing. Anchovies and cabbage could not be together, as were water and oil. The food prepared in a manner that always ended up causing disaster and misfortune, until one day, a young Irish chef decided to prepare quell'insalata directly on the floor of his tavern.
Yes he served his così, a terra!
Il maleficio si trasformò in fortuna, il dolore divenne gioia, il brutto trasfigurò nel bello.
Da quel giorno l'insalata di verze e acciughe fu inserita nei menù delle case nobiliari di mezza europa, con il nome di "Verza e acciughe Diaz-Tnaf". L'insalata, per ragioni igieniche, veniva preparata e versata direttamente sui tavoli e poi consumata con le mani. Una vera leccornia.
Now everyone can try this recipe. The cabbage is chopped fine, then seasoned with olive oil and Maldon salt (Epsom salts), and enriched with anchovy paste (and even some entire thread). If you like, add vinegar or lemon.
But do not forget quest'insalata served directly on the table, or do not prepare it at all.
Ingredients: one head of cabbage, pasta anchovy fillets and some whole, salt, oil, vinegar or lemon.
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