Alici crude marinate
Marinated raw anchovies
Marinated raw anchovies is a Sicilian recipe. A tasty antipasto or second course according to your own taste but, be careful, the fish must be very fresh! In fact no cooking is required. Another tip: you can find the best-quality anchovies only in winter and summer!
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- 400g (14 ounces) raw anchovies
- 4 garlic cloves
- 4 lemons
- Bunch of fresh flat-leaf parsley, chopped
- 1 red hot chili pepper
- 3 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 30 minutes
plus marinating time
cooking: no cooking
total: 30 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 168 (kCal) 9 % GDA (*) - 703 (kJ)
Protein: 12.8 (g) 26 % GDA
Total fat: 12.0 (g) 18 % GDA
Total carbohydrate: 2.5 (g) 1 % GDA
Sugars: 2.5 (g) 3 % GDA
Marinated raw anchovy recipe
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.
What's the right wine ?
Match this tasty appetizer with a bone-dry, intense white wine of Campania: Fiano di Avellino
The author Loretta Sebastiani lives in Italy (IT)
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