Total preparation time: 45 minutes
Rest time: 20 minutes
difficulty: low
Le anchovies, anchovies, are the fish of the summer: in the warm months they are available for fishing (because they are not in the reproductive phase), abundant, rich in flavor and, why not, cheap. Anchovies, like all blue fish, they are very precious in our diet. They're high in protein, very low in calories, but rich in omega-3s, iodine, selenium, iron, phosphorus, and calcium.
MARINATED ANCHOVIES RECIPE
There are countless ways to enjoy them, from the exquisite fried version to pasta sauces and, until recently, raw in a marinade. Today, raw consumption is prohibited due to the possible presence of Anisakis, a parasite potentially dangerous to consumers, in the fish.
To avoid this risk, there are three ways: freeze the fish, or “chill” it for at least 24 hours, a service that can be requested from the fishmonger; freeze it in your home freezer for 96 hours, or with a very quick cooking, as explained in the recipes that follow.
ALSO READ: Anchovies in a baking dish, the ancient Neapolitan recipe. Cook over low heat with the lid closed.
CITRUS MARINATED ANCHOVIES RECIPE
Ingredients for 4 people
- ½ kg of very fresh anchovies
- 2 untreated oranges
- 2 untreated lemons
- 5 tablespoons of extra virgin olive oil
- Salt and pepper
Preparation
- First of all, you have to to clean Anchovies, a fairly tedious and delicate job that, however, is generally and upon request, done by the fishmonger, at least as far as removing the innards is concerned. At home, open le anchovies to book and eliminated the central bone.
- Gradually collect the anchovies in a bowl: when they are all clean, rinse them Rinse them very quickly under running water and drain them in a colander. It's important to be quick to prevent the fish flesh from absorbing water and breaking.
- Fate heat unsalted water in a large pot.
- As soon as the water boils, immerse the anchovies, wait for it to boil again, turn off the heat and drain them immediately, always delicately.
- With these times, the anchovies are cooked, safe, still firm and soft.
- While the anchovies are draining, get ready citrus fruits.
- Wash them well, peeled roughly chopped oranges and lemons, then squeeze the juice.
- Cut cut some of the rinds into thin strips.
- Lay down the anchovies on a plate, or on four individual plates, sprinkle them with oil, citrus juice, salt and pepper moderately and decorated with the peels.
- Let the anchovies marinate for 15-20 minutes, then serve.
FENNEL MARINATED ANCHOVIES RECIPE
Ingredients for 4 people
- ½ kg of very fresh anchovies
- 1 lemon
- 1 clove of garlic
- 1 bunch of fennel
- 1 teaspoon oregano
- Extra virgin olive oil
- Salt and pepper
Preparation
- Up to point 6, proceed as in the previous recipe.
- Arranged the anchovies on a single plate, or on four individual plates, so that they fit in a single layer.
- PREPARATIONS The dressing: in a small bowl, add plenty of oil, the juice of half a lemon, salt, pepper, chopped fennel and oregano.
- If you like, also add the finely chopped garlic clove.
- Mix very well and, with this juice, sprinkle the anchovies.
- Let them rest for 15 – 20 minutes, and they are ready to enjoy.
TO KNOW MORE: Fried anchovies: the best variations on this special and very healthy fish recipe.
Our recommendations
Le marinated anchovies They are excellent served as an appetizer, but they become a pleasant second course in larger quantities and with a fresh side dish, such as asalad Mixed. If, for convenience, you prefer to prepare these recipes a few hours ahead of time, cook the anchovies, prepare the sauces, but assemble everything at the last minute.
OUR FISH-BASED RECIPES:
- Baked Anchovy Pizza: The Recipe with Cherry Tomatoes
- Baked Eggs with Tomatoes: A Nutritious Recipe, Featuring Anchovies in Oil
- Fish meatballs: the recipe for making them with anchovies, cod, and swordfish. And with boiled chickpeas (photo)
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