MARINATED FRESH ANCHOVIES
The freshest anchovies are essential here, so seek them out at your neighborhood fish market, and if you can't find them, you can try asking your fishmonger if he can order some for you.
Provided by Tina Ciccia
Categories Appetizers & Small Tasty Dishes Fish & Seafood
Number Of Ingredients 9
Steps:
- To clean the anchovies, snap off the head in the direction of the belly and pull down to remove the innards. Butterfly the fish by running your thumb from the headless end of the belly splitting it down to the tail, leaving the tail intact. Carefully lift up the backbone from the headless end to the tail, holding on to the tail to keep it intact while removing the backbone completely. Rinse the fish thoroughly and blot dry with paper towel.
- In a small bowl, whisk together the vinegar, salt, and flour until the salt dissolves. Arrange a layer of the fillets with the skin side down in a deep ceramic or glass dish and pour the vinegar mixture over the top to cover. Repeat this layering with the remaining fish and then pour the remaining vinegar mixture over the top to cover them completely. Cover the dish with plastic wrap and refrigerate for 24 hours.
- Drain the anchovies. Lay a couple of layers of paper towel on your work surface and arrange the anchovy fillets over the top with the skin side down. Cover with another couple of layers of paper towels, then gently press down over the top to dry the fillets thoroughly.
- Clean and dry the dish thoroughly. Rearrange the fish fillets in the dish with the skin side down. Pour the canola oil over the top to cover the fillets completely. Cover the dish with plastic wrap and refrigerate for about 2 hours or up to 1 week before serving.
- To serve, drain the anchovies and arrange them on a serving platter or among the plates. Season with a drizzle of extra-virgin olive oil, a sprinkle of parsley, and hot red pepper flakes and serve accompanied by crusty slices of bread.
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
ANCHOVY MARINADE
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Lay the anchovies out on a plate and pour the vinegar on top to cover. Let marinate and cook until the anchovies turn white, about 10 minutes, and then remove from the marinade and pat dry. Arrange the anchovies in a serving dish with the olives and season with salt and pepper. Drizzle the olive oil on top and finish with the parsley.
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 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 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.
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- In a large glass bowl, combine the water with the vinegar, sugar and salt; stir to dissolve the sugar and salt. Add the carrots, shallots, fennel and cauliflower, submerging them completely in the brine. Cover and refrigerate the vegetables for 24 hours.
- In a medium saucepan of boiling water, cook the green beans until bright green and barely tender, about 3 minutes. Drain and refresh under cold running water. Pat the beans dry.
- Drain the pickled vegetables and place in a large bowl. Add the green beans and the Bagna Cauda Vinaigrette and toss well. Arrange the vegetables on plates, top with the marinated anchovy fillets and a sprinkling of freshly ground pepper and serve.
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