Marinated Fresh Anchovies Alici Marinati Food

MARINATED FRESH ANCHOVIES

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 (ALICI MARINATI)

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

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.