(Marinated raw anchovies - Traditional recipe)

400 g (14 oz) fresh anchovies
4 garlic cloves
4 lemons
Bunch of fresh parsley, chopped
1 red hot chili pepper
4 tablespoons extra virgin olive oil
Salt

Time:
preparation: 30 minutes
plus marinating time
cooking: no cooking
Difficulty:
medium difficulty recipe
Nutrition Facts (amount per serving):
Calories: 168 (kCal) - 703 (kJ)
Protein: 12.8 (g)
Total fat: 12.0 (g)
Total carbohydrate: 2.5 (g)
Sugars: 2.5 (g)

A tasty antipasto or second course.
Prepare the anchovies. You have to remove their heads, entrails and bones.
Then wash them under cold running water and pat dry with absorbent kitchen paper.
Arrange them on their backs on a deep serving plate.
Prepare the marinate juice. Squeeze two lemons and squash two garlic cloves into the lemon juice. Sprinkle the fish with this juice. Cover the plate with cling film and chill overnight.
The day after drain the fish from the marinating juice very well and dip them into the juice of the other two lemons.
Meanwhile prepare the olive oil for dressing them. Remove the seeds from the chili pepper, slice it and add to the olive oil; then squash the remaining garlic cloves into the oil.
Season to taste with salt.
Drain the anchovies from the lemon juice, arrange them on the serving plate and dress with the olive oil you have prepared before.
Sprinkle with parsley.
Your dish is ready!

Note

- It’s necessary the fish is very fresh (no cooking dish).
- Serve these anchovies as starter in a typical Italian meal or second course in summer combined with potato or green salad.

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(Marinated raw anchovies - Traditional recipe)