Last friday, I woke up early and went to the Mercato Orientale here in Genoa to buy some fresh anchovies and prepare them in a ligurian style. The day was so sunny and hot, so I thought this recipe, “Marinated Anchovies”, was perfect for lunch. Hope you enjoy it! Here it is how I prepared it.
1 kg of anchovies,
400 ml of olive oil,
150 ml of vinegar,
3 lemons,
parsley,
basil,
4 garlic clove,
salt,
pepper
Carefully clean the anchovies, remove the entrails, the head and the fishbones, then rinse inside and out under cold running water and dry on kitchen paper.
Meanwhile, mix in a bowl 150 gr of vinegar, the lemon juice, salt and pepper and let marinate the anchovies in this mixture for about 2 hours.
When the marinating is done, drain and discard the liquid from the anchovies. Then, place the anchovies, side by side, on a flat dish.
At this point, mix in a small bowl some olive oil, chopped parsley, chopped basil, 4 garlic clove (chopped) and a pinch of salt. Then, pour this mixture over the anchovies.
Let rest the anchovies in the refrigerator for other 2 hours and then serve them. The anchovies will be very tasty!
The longer you let the anchovies rest, the tastier they become. You may accompany this dish with a dry white wine like a Vermentino D.O.C. or a Pigato D.O.C.
To make sure that the fish is fresh, look at the eyes. If they are facing inwards, they are not, if outwards, they are.
