Pickled anchovies are a dish that is found in all maritime cities of Italy, or more broadly, and in other forms, the Mediterranean basin. The simplicity of preparation and basic ingredients make the success of this ancestral dish, perfect entry as an aperitif, with a good slice of toasted bread.
Ingredients for 4 people
- Anchovies – 500 g
- White wine vinegar
- Garlic – 1 clove
- Fresh parsley
- Extra virgin olive oil – 1/2 cup
- Pink peppercorns
Preparing marinated anchovies
To start, empty and clean the anchovies. To do this, using a small knife or scissors, take the anchovies one by one and cut off their heads and open their bellies from the top to the tail and remove viscera and bones of fish, taking care not to separate the nets. Finally, rinse the anchovies and let them swim in white vinegar for at least two hours.
Then, drain the anchovies and place them side by side in a jar, proceeding by layer, like lasagna. Each layer with salt, then cover it with a few thin slices of garlic, parsley, red pepper and olive oil. Let stand anchovies in their marinade for at least 5 hours and enjoy!
If you do not like vinegar, you can replace both lemon juice.
You can keep your anchovies marinated in the refrigerator as long as you like. Note however that they are always immersed. Also, consider adding the olive oil when you see the level drops and never leave them in contact with air.