Best Marinated Anchovies Recipes
MARINATED FRESH ANCHOVIES (ALICI MARINATI)
One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking-and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these delicious little dreamboats truly capture the dreamlike state of the Amalfi coast and the cooking that defines it. The cured anchovies will keep in the refrigerator for up to one week.
Provided by Mario Batali
Categories Fish Appetizer Marinate Christmas Seafood Fall Christmas Eve Sugar Conscious
Yield Makes approximately 48 fillets, or 8 servings
Number Of Ingredients 9
Steps:
- Using scissors, trim the fins off of all the anchovies. Using a sharp paring knife, slit each fish along the belly from head to tail; remove the entrails and rinse well. Cut off the heads and carefully pull out the spine and pin bones from the top with your index finger and thumbnail. Separate the two fillets and rinse again. Arrange a layer of the fillets in a deep oval gratin dish and sprinkle with a tablespoon or two of vinegar. Continue until all the fish fillets are used, then pour the rest of the vinegar over the fish. Cover and marinate in the fridge for at least 4 hours.
- Remove the anchovies from the vinegar, rinse, and pat dry with a kitchen towel. Wash out the dish and dry well. Return a single layer of cured anchovies to the dish and sprinkle with 2 or 3 tablespoons olive oil, a pinch of oregano, a pinch of pepper flakes, a pinch of parsley, three or four garlic slices, and a pinch of salt. Layer in the rest of the anchovies, sprinkling each layer with oil, oregano, pepper flakes, parsley, garlic, and salt. Cover again and marinate in the fridge for at least 2 hours.
- To serve, bring anchovies to just below room temperature (in Italy they would be served at about 58°F). Remove from the oil and arrange six or seven on each plate with a lemon wedge if desired.
MARINATED FRESH ANCHOVIES
Provided by Florence Fabricant
Categories side dish
Time 6h
Yield 48 fillets, 6 to 8 servings
Number Of Ingredients 5
Steps:
- Clean anchovies: rinse in cold water and cut off heads. Slit fish down the belly to butterfly and lift out the bones and internal organs. Cut off tails. Place fillets close together in a glass, ceramic or stainless steel dish, skin side down, in one or two layers.
- Season with salt and pepper and pour lemon juice and vinegar over fillets. Refrigerate for six hours. Pour off some of the liquid, keeping enough in dish so that anchovies are just covered. Add olive oil. Use in recipes, or return to refrigerator, marinate up to 48 hours and serve plain or in other dishes.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Sugar 0 grams
MARINATED ANCHOVIES WITH BREAD AND BUTTER
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies' flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.
Provided by Alison Roman
Categories Bon Appétit Appetizer Fish Seafood Anchovy Chile Pepper Quick & Easy
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place anchovies in a shallow dish or small serving bowl and drizzle vinegar over. Let sit 5 minutes, then add peperoncini. Finely grate zest from half of lemon over anchovies. Slice lemon in half and squeeze in juice from both halves; drizzle with oil.
- Scoop butter into a small dish and sprinkle generously with salt and pepper if desired. Serve marinated anchovies with bread and butter alongside.
MARINATED ANCHOVIES
Steps:
- Place anchovies and onion in alternating layers in a bowl. Cook vinegar, garlic, bay leaf, peppercorns and cloves for 5 minutes on low heat. Pour hot marinade over anchovies and onions. Marinate for 2 days in refrigerator. Serve cold.
MARINATED WHITE ANCHOVIES WITH SOFT-COOKED EGG, ROASTED ONIONS, SALSA VERDE, AND FRISéE
Anchovies usually play a supporting role in a dish, typecast as the salty accent. But we just love them, so we challenged ourselves to craft a sandwich that actually features them. We knew that if we succeeded, we'd have a sandwich that could have a small but faithful following. And so it came to pass. We adapted an interesting Scandinavian preparation that paired anchovies with eggs-the richness of the eggs balances the tartness of the fish. We liked it. And, as it turns out, so does that small (but ever-growing) band of devotees we'd envisioned.
Yield makes 4 sandwiches
Number Of Ingredients 10
Steps:
- Place the anchovies on paper towels to drain excess oil. Carefully lower the eggs into a saucepan of boiling water. After 7 minutes, remove the eggs and place in an ice-water bath. Once cool, carefully peel. (The whites should be cooked through and the yolks should be soft, almost runny.)
- In a bowl, toss the lettuce in the oil and vinegar and add salt to taste. Lightly toast the bread on one side only.
- Place one egg on the toasted side of 4 slices of bread and gently mash and spread out with a fork. Season the eggs with salt and pepper. Top the eggs with the onions, followed by the anchovies and the frisée. Spread an even coat of salsa verde on the toasted side of the 4 top slices of bread. Close the sandwiches, cut into halves, and serve.
MIXED GREENS WITH MARINATED ANCHOVIES
Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, I've been cooking professionally for twenty-five years - but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s."
Provided by Candida Sportiello
Yield Makes 4 first-course servings
Number Of Ingredients 10
Steps:
- Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.
- Preheat oven to 350°F. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.
- Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.
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