Marinated Anchovies With Bread And Butter Food

MARINATED ANCHOVIES WITH BREAD AND BUTTER

Marinated Anchovies with Bread and Butter image

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

Ingredients

1 (4-5-ounce) jar oil-packed anchovies, drained
1 tablespoon distilled white vinegar
2 peperoncini, thinly sliced, or 1/2 red Fresno chile, thinly sliced, or 3/4 teaspoon crushed red pepper flakes
1 lemon
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, room temperature
Flaky sea salt (optional)
Freshly ground black pepper (optional)
8 slices seedy whole wheat bread, each cut into 4 triangles

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

Marinated Anchovies image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

21 ounces salted anchovies, rinsed and dried
1 onion, sliced
1 cup white wine herbal vinegar
2 cloves garlic
1 bay leaf
10 black peppercorns
2 cloves

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.

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