Marinated Anchovies
Outside of Italy, anchovies often get snubbed. Yet, anchovies are the secret punch of flavor in a lot of Mediterranean dishes and even tucked away in commonly used popular sauces, like Worcestershire sauce or Caesar salad dressing, just to name two.
Italy’s gastronomy often incorporates this salty little fish into a variety of different recipes. From appetizers to pastas, main dishes to pizzas, anchovies, or alici in Italian, are commonly used. You’ll also find them called acciughe.
With this simple vinegar and lemon marinade you can create an easy appetizer or main course that is packed with fresh flavors, rich in omega-3 fatty acids and high in protein and iron. Buon Appetito!
Servings: 4-6
Layer the anchovies in a medium sized casserole dish. Pour enough white wine vinegar to completely cover the anchovies. Season with salt and freshly ground pepper. Store in the refrigerator for a few hours. When you see that the color of the anchovies have changed from transparent to a whitish color, you know that they are ready.
Drain the marinade and layer the anchovies on a rimmed serving plate. Squeeze lemon on top of each layer of anchovies and top with basil, red pepper corns and ground chili pepper, if desired. Pour extra virgin olive oil on top until the anchovies are completely covered. Refrigerate until cold. Consume within 1 day.
