Mixed Greens With Marinated Anchovies Food

MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES

Steps:

• Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

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 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.

WILTED GREENS WITH GARLIC AND ANCHOVIES

Steps:

• Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

MIXED GREENS

Steps:

• Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pot is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot.
• Traditionally, greens are accompanied by a hot sauce, chopped onions, and vinegar. In some parts of the South, cooks add a pinch of sugar to the greens to take away a bit of their bite.

MIXED GREENS WITH MARINATED ANCHOVIES

Steps:

• Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.
• Preheat oven to 350°F. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.
• Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.