Marinated anchovies is a tasty, cold antipasto that can be served with homemade bread (pane casereccio) or enjoyed as a main dish with a fresh salad. The simple dressing prepared with olive oil, lemon juice and vinegar enhances the flavor of the anchovies, so reminiscent of the sea, while the onion and chili pepper make this dish even more flavorful. This is a typical Mediterranean dish, and fish is the star ingredient. Anchovies are native not only to the Mediterranean sea but are also found in the Baltic Sea and the Atlantic Ocean.
They are tasty, rich in protein, iron and omega 3 fatty acids, (very important for regulating lipid metabolism and blood fluidity). You can enjoy anchovies either fresh or preserved in salt or olive oil. They are excellent for preparing sauces and, of course, on pizza – do not forget the tasty Neapolitan pizza! Marinated anchovies are something you can prepare in advance, because they keep well in the refrigerator for several days.
ALICI MARINATE CON CIPOLLA E PEPERONCINO (MARINATED ANCHOVIES WITH ONION AND HOT CHILI PEPPER)
600 g (21 oz) fresh anchovies
2 cloves of garlic
1 white onion, sliced
1 hot chili pepper, sliced
2 lemons, juiced
2 tablespoons white wine vinegar
6 tablespoons olive oil (Extra Virgin)
Salt and freshly ground pepper to taste
1. First, prepare the marinade. In a bowl mix well the oil, vinegar, lemon juice and add the garlic cloves, a pinch of salt and pepper
2. Clean the anchovies. Flake with a knife, remove the head, cut the anchovies open lengthwise along the belly, remove the entrails and the spine and other bones. Wash thoroughly under running water and pat dry with paper towels
3. In a large glass or ceramic bowl (see note) first pour in a layer of marinade, then a single layer of anchovies, and then sprinkle with some of the onions and peppers. Repeat this process until all of the ingredients have been used, so that the anchovies are completely covered by the marinade. Marinade for at least 6 hours in the refrigerator until the flesh of the anchovies is white and firm.
Note: When you purchase anchovies you can verify the freshness from its color; it should be bright and intense, the body should be firm. The marinade is a process during which the meat is cooked by the acids contained in the liquids used. It is important not to use aluminum or copper containers, because in contact with the acids can release toxic compounds. – Paola