Marinated Anchovies Recipe | Love With Recipes
Discover how to prepare an authentic Italian appetizer, Marinated Anchovies (Alici Marinate). This light and flavorful dish features fresh anchovies marinated in a citrusy, herb-infused dressing, making it the perfect way to start your meal. The following recipe serves four people.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh anchovies | 500 g |
| Garlic | 4 g (1 clove) |
| Lemon juice | 150 g (freshly squeezed) |
| Fresh parsley | 20 g (finely chopped) |
| Extra virgin olive oil | 140 g |
| Black pepper | To taste |
| White wine vinegar | 20 g |
| Fine salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 22 g |
| Carbohydrates | 3 g |
| Fat | 26 g |
| Saturated Fat | 4 g |
| Sodium | 180 mg |
| Fiber | 1 g |
Instructions
1. Prepare the Marinade
- Start by creating the marinade: Place the parsley, a single clove of garlic, and 40 g of extra virgin olive oil into a food processor. Blend until a smooth herb mixture forms.
- Squeeze the lemons to extract their juice and pour it into a bowl. Add the remaining olive oil (100 g) to the lemon juice.
- Whisk the lemon-oil mixture thoroughly until it combines into a light emulsion. Stir in the parsley-garlic blend and whisk again. Set the marinade aside.
2. Clean the Anchovies
- To clean the anchovies, wear disposable latex gloves to protect your hands.
- Begin by removing the head of each fish. Run your thumb gently along the belly to open the fish like a book. Carefully pull out the central bone and any remaining innards.
- Rinse the fillets under a gentle stream of cold water to wash away any impurities. Be gentle to avoid tearing the fish.
3. Arrange and Marinate
- Place the cleaned anchovy fillets in a large, shallow container. Lay them flat, side by side, ensuring they do not overlap.
- Cover the container tightly with plastic wrap and allow the fillets to rest at room temperature for at least 5 hours.
4. Add Vinegar
- After the resting period, remove the plastic wrap. Drizzle the white wine vinegar evenly over the anchovies. Toss gently to coat all the fillets.
5. Serve
- Arrange the marinated anchovies on a serving plate. Drizzle the prepared lemon-parsley marinade over the fish. Season with fine salt and a few cracks of freshly ground black pepper.
- Serve immediately with crusty bread or crackers as a delicious starter.
Chef’s Tips
- Freshness Matters: Always choose the freshest anchovies for the best flavor and texture.
- Safety Note: If using raw fish, ensure that the anchovies are properly frozen beforehand to eliminate any potential parasites.
- Custom Marinade: Adjust the amount of garlic, lemon, or vinegar to suit your taste preferences.
Enjoy this classic Italian appetizer that’s sure to transport your taste buds straight to the Mediterranean! For more exciting recipes, visit Love With Recipes.
