Marinated anchovies

Type of recipe: Appetizers



Quantities for 4 people:

  • 1kg fresh anchovies
  • 1l white wine (e.g. Pagadebit)
  • 1l white wine vinegar
  • 1 handful fine Cervia salt
  • 2 lemons
  • peppercorns

To season

  • extra-virgin olive oil
  • garlic
  • parsley
  • chilli pepper
  • wild fennel

Preparation method:

Clean the anchovies; remove the heads, gut and wash carefully under running water. Drain well and place in a container large enough not to pile up the anchovies. Add the sea salt, lemon, cut into pieces and lightly squeezed, pepper, white wine vinegar and white wine. Move the anchovies around delicately to mix the ingredients (taking care not to ruin the fish). Cover the container and chill for at least four hours, depending on the size of the anchovies. To see if the anchovies are ready, open one along the backbone and/or check what stage the marinade is at - no blood should be visible. At this stage, remove the bones, taking care not to break the fish. Place the fish on a piece of kitchen paper to soak up any excess liquid. Place the fish in an oven-proof dish. Mix together the extra-virgin olive oil, 2 chopped garlic cloves, chopped parsley, crushed chilli pepper and wild fennel and drizzle over the fish. The anchovies are excellent served fresh, but also keep well for up to a week. Simply layer on top of each other and cover with extra-virgin olive oil.
The success of this recipe depends on the quality of the ingredients. Do not use too much seasoning as the anchovies should be quite delicately flavoured!!! However, you can never use too much good olive oil…