Marinated anchovies

Marinated anchovies

Alici marinate

By
From
The Amalfi Coast
Serves
6
Photographer
Helen Cathcart

While sipping a glass of sparkling Falanghina at Ristorante San Pietro in Cetara we savoured anchovies marinated with chilli and garlic.

Ingredients

Quantity Ingredient
250g fresh anchovies or sprats, cleaned and backboned
1 lemon, juiced

For the dressing

Quantity Ingredient
75ml extra-virgin olive oil
1 clove garlic, finely chopped
1 tablespoon finely chopped parsley
good pinch salt
1/2-1 red chilli, finely chopped, depending on strength
1 teaspoon dried oregano
1 lemon, juiced
or 1 tablespoon white wine vinegar, (optional – taste first!)

Method

  1. Start by making the marinade. Lay the fish in a deep, flat dish. Mix the lemon juice with 50 ml of cold water and pour over the fish to cover, adding a li‰ttle more water if the fish is not quite covered. Refrigerate for 4–8 hours, or until the flesh becomes pale and opaque. Drain and pat dry with kitchen paper.
  2. Start by making the marinade. Lay the fish in a deep, flat dish. Mix the lemon juice with 50 ml of cold water and pour over the fish to cover, adding a li‰ttle more water if the fish is not quite covered. Refrigerate for 4–8 hours, or until the flesh becomes pale and opaque. Drain and pat dry with kitchen paper.
  3. To make the dressing, mix all the ingredients together (excluding the lemon juice or vinegar). Arrange the fish onto a serving dish and pour the dressing over. Add more seasoning or chilli if needed, and only then dress with the extra lemon or vinegar, if you feel it needs an extra punch.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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