Marinated Fresh Anchovies, known as Alici marinate in Italian, are a classic Italian appetiser. You can find this dish in almost any restaurant and I have always loved it. When I was younger, my dad got the recipe from our fishmonger and has been making it at home ever since, with some minor modifications. So, today’s recipe is my dad’s contribuition to the blog. We made these when I was visiting my parents in Italy last April, as I never find the right anchovies here in Sydney.
They have to be small and very fresh. I love how tangy and tender they are and I personally also like the hint of spiciness added by the chilly flakes and the minced garlic. Serve it with some crusty bread, like my home-made Ciabatta and you will have the perfect Italian appetiser! Buon appetito!
Marinated Fresh Anchovies
Marinated Fresh Anchovies - the most classic of Italian appetisers!
- 500 gms – 1 lb. fresh anchovies cleaned, scaled and opened
- 250 ml – 1 cup white vinegar
- Juice of 1 lemon
- Salt to taste
- 2 garlic cloves minced
- Parsley chopped (optional)
- 1 tsp chilly flakes optional
- Extra virgin olive oil
Defrost them and gently pat them dry with kitchen paper.
Layer the anchovies in a bowl with a flat bottom. Marinate them in vinegar, lemon juice and salt, making sure that the anchovies are completely submerged in the marinade.
Let them marinate, in the fridge, for 24 hours, then drain and discard the marinade.
Gently pat the anchovies dry again and layer them in a clean bowl. Cover them with extra virgin olive oil, a pinch of salt, the chopped garlic, parsley and chilly flakes.
The fish will keep for 2-3 days in the fridge.
Freezing the anchovies before curing them helps reducing the risk of foodborne illness, but it does not completely eliminate the risk.