Marinated Anchovies with Lemon are a typical fish-based appetizer of our Italian cuisine. The secret of the success of this recipe lies above all in the freshness of the anchovies. They can be served both as an appetizer and as a second course. Very simple to make, but pay attention to the marinating procedure, it is really important. Here is my recipe…advertising
STEP
- Since the anchovies will not undergo any cooking, it is very important to make sure that they have been frozen at the time of purchase (always choose fresh anchovies to buy from your trusted fishmonger); for greater safety, it is recommended to freeze for at least 96 hours at -18 degrees (already gutted) and then defrost to use in the recipe.
I took some very fresh anchovies, removed their heads and their innards, rinsed them very well under running water, then dried them with a cloth to remove the water. - After that I started placing them in layers, in a container, and for each layer I added the lemon juice;
- I closed them and put them in the fridge for 2 hours, then I took them out, removed them from the container and dried them well;
- I prepared a mixture of oil, 1 pinch of salt, 2 cloves of finely chopped garlic, chopped parsley, pepper and if you wish, also 1 chili pepper cut into small pieces and the juice of 3 lemons;
- I transferred the anchovies onto a serving tray and poured the dressing over them, then let them rest in the fridge again for 30 minutes and served… they are amazing!!
- Nina Bellino – Luca Palasciano
NOTE
It is recommended to consume marinated anchovies immediately; you can store marinated anchovies in the refrigerator by covering them with cling film for a maximum of 1 day.
FOR SAFE CONSUMPTION OF RAW, MARINATED OR SEMI-COOKED FISH:
Before consuming raw, marinated or not perfectly cooked fish, it is recommended to chill for at least 96 hours.
