Peel, seed, and dice one tomato for the diced tomatoes. Peel, seed, crush the second tomato, and season it for the base.
Make the olive salpicon by crushing the green and black olives, mixing with the diced tomato, olive oil, freshly ground black pepper, and 1 teaspoon chopped chervil.
For assembly: Arrange Pimientos del Piquillo strips. Place a quenelle of crushed tomato at the base of each strip. Top with a fillet of olive salpicon. Fan out a salted anchovy fillet on top, drizzle with olive oil, add a quenelle of pesto, and finish with chopped chervil.
Select premium, ultra-fresh, good-sized anchovies—ideally sourced from coastal spots like Collioure, Port-Vendres, or Sète for authenticity.
Use coarse salt with medium crystals; add a touch of food-grade red ocher for a traditional colored brine if desired. For 1 kg anchovies, use 750 g salt.
Cut off each anchovy's head at a slight angle following the operculum, removing the tiny ventral fins. This also pulls out some viscera. With a sharp knife, open the belly from the head, remove remaining innards, and reserve fish in a colander.
In a glass jar, layer a thin bed of salt. Pack anchovies tightly side-by-side, curving to fit the jar. Place a small rolled anchovy in the center. Cover with salt, press firmly to compress. Repeat until full.
A few hours later, and daily for the next few days, repack to eliminate air bubbles that could cause rancidity. Seal the jar.
Reopen after two weeks. Skim any oily surface droplets with a spoon and ensure nothing protrudes from the brine. Reseal and store for 1-3 years or longer.
To serve: Remove the central bone, keeping the two fillets. Rinse gently under cold water to desalinate, pat dry on paper towels. Enjoy with balsamic vinegar and olive oil, or alongside Pimientos del Piquillo for a true delicacy.
