Marinated Anchovies
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calories: medium
category: starters
cost: medium
difficulty: easy
preparation time: 30
Ingredients
Anchovies 300 gr.
Parsley a bunch
White vinegar as required
Garlic 2 cloves
Water half a glass
Fresh chili 1
Salt to taste
Extra-virgin olive oil 3 tablespoons
See our
Wine Tips
for your meals
Parsley a bunch
White vinegar as required
Garlic 2 cloves
Water half a glass
Fresh chili 1
Salt to taste
Extra-virgin olive oil 3 tablespoons
See our
Wine Tips
for your meals
Preparation Wash the anchovies then remove the heads and tails and the bone in the middle.
Once they are ready, put a pan on the fire with a little vinegar and add all the anchovies and cover them all with the vinegar. Add a pinch of salt and vinegar again if the anchovies are not covered well. Lastly add the water.
Raise the heat, and as soon as it begins to boil, cook for another 2 minutes.
When it is ready, turn the heat off and prepare the garnishing. Dice the parsley and cut the garlic into two or three pieces. Add some oil to a serving dish, and lay the first layer of anchovies. Spread the garlic and parsley over the top and continue with the other layers of anchovies.
At the end, add the oil to cover as well as the chilli cut into pieces.
Keep it in the refrigerator and serve after 2 hours. They will be very tasty. The Chef's tips The longer you let the anchovies rest, the tastier they become. You may drink a dry white wine with your anchovies such as Chianti Curiosity To make sure that the fish is fresh, look at the eyes. If they are facing inwards, they are not, if outwards, they are.
Once they are ready, put a pan on the fire with a little vinegar and add all the anchovies and cover them all with the vinegar. Add a pinch of salt and vinegar again if the anchovies are not covered well. Lastly add the water.
Raise the heat, and as soon as it begins to boil, cook for another 2 minutes.
When it is ready, turn the heat off and prepare the garnishing. Dice the parsley and cut the garlic into two or three pieces. Add some oil to a serving dish, and lay the first layer of anchovies. Spread the garlic and parsley over the top and continue with the other layers of anchovies.
At the end, add the oil to cover as well as the chilli cut into pieces.
Keep it in the refrigerator and serve after 2 hours. They will be very tasty.
