Title: Anchovies Marinated In Lemon And Chili
Categories: Italian, Seafood
Yield: 16 Anchovies
16 Fresh anchovies; small
-sardines, or sprats
2 Lemons; freshly squeezed
1 sm Dried red chili; deseeded
-and finely chopped
2 lg Spring onions; thinly sliced
2 tb Fresh parsley; chopped
Extra virgin olive oil; for
-drizzling
Sea salt and freshly ground
-black pepper
Wash the anchovies. Cut off the heads and slit open the bellies.
Remove the guts (they aren't substantial) under running water. Slide
your thumb along the backbone to release the flesh along its length.
Take hold of the backbone at the head and lift it out. The fish
should now open up like a book. At this stage you can decide whether
to cut into two long fillets or leave whole, depending on the size.
Pat them dry with kitchen paper.
Put the lemon juice in a shallow non-reactive dish, add the chili,
and lay the anchovies in an even layer, skin side up. Cover and
marinate in the refrigerator for 24 hours.
The next day, lift them out of the juice (they will look pale and
"cooked") and lay them on a serving dish. Strew them with the spring
onions and parsley and liberally anoint with olive oil. Season with
salt and pepper and serve at room temperature.
Notes: Goes great with white wine.
Recipe by Flavours of Tuscany by Maxine Clark, 2006
