Tartar di acciughe fresche

Tartar di acciughe fresche

Tartare of fresh anchovies

By
From
Spring in Sicily
Serves
4
Photographer
Simon Griffiths

This intensely flavoured dish makes a wonderful starter served with crusty bread.

Ingredients

Quantity Ingredient
4 very fresh anchovies
1/2 spanish onion, very finely diced
1 tablespoon pine nuts, toasted
1 teaspoon currants
a few wild fennel sprigs, (or the feathery green fronds of farmed fennel)
1 organic lemon, juiced and zested
1 small red chilli, finely sliced, (scrape out some of the seeds to reduce the heat)
4 teaspoons capers in brine, drained
salt flakes

Method

  1. Scale the anchovies then remove the head and backbone. Make sure there are no bones left.
  2. Dice the anchovies and place them in a mixing bowl with the other ingredients. Mix together gently, then taste and adjust to your liking. Serve straight away or refrigerate until needed.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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