Marinated Fresh Anchovies - the most classic of Italian appetisers!
Course
Appetiser
Cuisine
Italian
Prep Time1day
Total Time1day
Servings6
AuthorManuela Zangara
Ingredients
500gms– 1 lb. fresh anchoviescleaned, scaled and opened
250ml– 1 cup white vinegar
Juice of 1 lemon
Salt to taste
2garlic clovesminced
Parsleychopped (optional)
1tspchilly flakesoptional
Extra virgin olive oil
Instructions
Freeze the cleaned and butterflied anchovies for 3 days. This will help to kill any bacteria.
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.
Recipe Notes
Freezing the anchovies before curing them helps reducing the risk of foodborne illness, but it does not completely eliminate the risk.