Marinated Fresh Anchovies Recipes
MARINATED FRESH ANCHOVIES
Provided by Florence Fabricant
Categories side dish
Time 6h
Yield 48 fillets, 6 to 8 servings
Number Of Ingredients 5
Steps:
- Clean anchovies: rinse in cold water and cut off heads. Slit fish down the belly to butterfly and lift out the bones and internal organs. Cut off tails. Place fillets close together in a glass, ceramic or stainless steel dish, skin side down, in one or two layers.
- Season with salt and pepper and pour lemon juice and vinegar over fillets. Refrigerate for six hours. Pour off some of the liquid, keeping enough in dish so that anchovies are just covered. Add olive oil. Use in recipes, or return to refrigerator, marinate up to 48 hours and serve plain or in other dishes.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Sugar 0 grams
MARINATED ANCHOVIES
Steps:
- Place anchovies and onion in alternating layers in a bowl. Cook vinegar, garlic, bay leaf, peppercorns and cloves for 5 minutes on low heat. Pour hot marinade over anchovies and onions. Marinate for 2 days in refrigerator. Serve cold.
MARINATED FRESH ANCHOVIES (ALICI MARINATI)
One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking-and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these delicious little dreamboats truly capture the dreamlike state of the Amalfi coast and the cooking that defines it. The cured anchovies will keep in the refrigerator for up to one week.
Provided by Mario Batali
Categories Fish Appetizer Marinate Christmas Seafood Fall Christmas Eve Sugar Conscious
Yield Makes approximately 48 fillets, or 8 servings
Number Of Ingredients 9
Steps:
- Using scissors, trim the fins off of all the anchovies. Using a sharp paring knife, slit each fish along the belly from head to tail; remove the entrails and rinse well. Cut off the heads and carefully pull out the spine and pin bones from the top with your index finger and thumbnail. Separate the two fillets and rinse again. Arrange a layer of the fillets in a deep oval gratin dish and sprinkle with a tablespoon or two of vinegar. Continue until all the fish fillets are used, then pour the rest of the vinegar over the fish. Cover and marinate in the fridge for at least 4 hours.
- Remove the anchovies from the vinegar, rinse, and pat dry with a kitchen towel. Wash out the dish and dry well. Return a single layer of cured anchovies to the dish and sprinkle with 2 or 3 tablespoons olive oil, a pinch of oregano, a pinch of pepper flakes, a pinch of parsley, three or four garlic slices, and a pinch of salt. Layer in the rest of the anchovies, sprinkling each layer with oil, oregano, pepper flakes, parsley, garlic, and salt. Cover again and marinate in the fridge for at least 2 hours.
- To serve, bring anchovies to just below room temperature (in Italy they would be served at about 58°F). Remove from the oil and arrange six or seven on each plate with a lemon wedge if desired.
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