Anchovies cacciatore, “alici alla cacciatora” in Italian, is a culinary nonsense. “Alla cacciatora” or “cacciatore” means hunter style, hunter. Generally this adjective describes a dish made of chicken or game, but not for fish.
Nonetheless this recipe is wonderful. It’s perfect for this period of the year, when all the fishmongers overflow of blue shining little anchovies.
It’s also perfect for this period of my life, when time to cook is very few, because it’s extremely quick. It’s all about organization (oh, organization, my mental mantra of the last two months!). Once you have anchovies cleaned in your fridge – cleaning is actually what takes more time when preparing anchovies, this is why I ask my fishmonger to do this for me – this plate takes 5 minutes maximum to cook!
Just a simple adjustment: clean the anchovies very well from the insides otherwise you will come out terribly bitter. If you want you can also bone them. In this case they will take even less time to cook.
- 2 medium garlic cloves
- ½ sprig of fresh rosemary
- 50 cc of white wine
- 600 g of anchovies
- 2 cloves
- 2 tablespoons of white wine vinegar
- coarse salt q.b.
- Wash and clean the anchovies, removing the head and the insides.
- In a large pan where you have poured 4 tablespoons of extra virgin olive oil, fry the garlic cloves and a few leaves of rosemary.
- When the garlic is gold add the anchovies, wet with white wine and cook for a couple of minutes.
- Add 2 cloves (possibly tied to a thread so that you can be easily remove them before serving), the remaining rosemary leaves and two tablespoons of vinegar. Adjust with salt.
- Cook for another 2 minutes, then turn off the heat and add a little olive oil. Let them rest under a lid for about ten minutes before serving.
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