Anchovies in oil

Anchovies in oil

By
From
My Italian Kitchen
Makes
300 g
Photographer
Chris Middleton

Anchovies are so small and delicate, yet they’re packed with flavour. White anchovies are just to die for. I usually eat half the jar before I start cooking with them. When melted into a sauce, the flavour they release is just magnificent.

Ingredients

Quantity Ingredient
300g salted anchovy fillets
250ml red-wine vinegar
75g flat-leaf parsley, finely chopped
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
extra-virgin olive oil, for storing

Method

  1. Taking one anchovy at a time, use a paring knife to carefully scrape off the salt and the top layer of skin on each side.
  2. Carefully open the fish up. Remove the fish bone and scrape out the insides, so that you are left with two clean fillets. Place them in a clean bowl. Continue to clean each anchovy, and once you have prepared them all, cover them with red-wine vinegar, then gently squeeze the excess vinegar out of the anchovies using your hands. Place on a clean plate.
  3. Combine the parsley, garlic and chilli.
  4. Layer the anchovies in a hard plastic container, sprinkling the parsley mixture over each layer before adding the next layer. Cover with olive oil, seal with a lid and refrigerate, using as required. These should last for several weeks.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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