Visiting Italy?Also known as Anchovies all’Ammiraglia, anchovies marinated with lemon are one of the most common starters of the Ligurian cuisine.
They are often prepared for family lunches, they are invariably found among the “mixed appetizers” of Trattorias that offer typical cuisine.
The secret for a success: just really fresh and seasonal anchovies !
Lemon marinated anchovies
Ingredients
- For 4 people
- 500 g (1lb) fresh anchovies
- 4 lemons, their juice
- Extra virgin olive oil
- Salt
- Oregano, Lemon Verbena,Thyme
Instructions
- Clean the anchovies under running water removing entrails, head, inner spine and flatten into a butterfly
- To completely eliminate the risk of parasites or other pathogens, dry them, place them in a container and put them in the freezer for 4 days and then defrost making them return to room temperature slowly.
- Place the anchovies’ fillets in a deep dish, cover with lemon juice and let them marinate from 4 to 24 hours in the refrigerator.
- Drain the marinade, pat the anchovies with a cloth and place them on a large serving plate (they should not overlap completely). Season with salt and cover with plenty of extra-virgin olive oil and a ground black pepper.
- If you like, season with a little oregano and some leaves of Luisa grass and fresh thyme.
- Cover and place in the refrigerator for another couple of hours so that the flavors combine before serving.
