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Neapolitan Recipe for Marinated Anchovies: A Classic Italian Delight
Marinated anchovies, known as “alici marinate” in Italian, are a staple in Neapolitan cuisine. This dish combines the bold, salty flavor of fresh anchovies with the tangy, aromatic punch of vinegar and olive oil, creating a perfect balance of flavors. Traditionally served as an appetizer or part of an antipasto platter, marinated anchovies are a beloved dish in southern Italy.
In this article, we’ll take you through the traditional Neapolitan recipe for marinated anchovies, highlighting the simple yet delicious techniques that have been passed down for generations.
Ingredients:
- Fresh anchovies – 500g (make sure they are of high quality)
- White wine vinegar – 200ml
- Extra virgin olive oil – 100ml
- Garlic – 2 cloves, thinly sliced
- Fresh parsley – A small bunch, chopped
- Lemon – 1, juiced
- Salt – to taste
- Black pepper – to taste
- Chili flakes (optional) – A pinch (for a bit of heat)
Instructions:
1. Prepare the Anchovies:
The first and most important step in making marinated anchovies is to clean them properly. Start by rinsing the anchovies under cold water to remove any excess salt and debris.
- Descale the anchovies by gently running your fingers along the fish’s body, removing any scales.
- Fillet the anchovies by carefully cutting along the spine and removing the bones. You should end up with two fillets per anchovy.
- Rinse the fillets again to ensure they’re completely clean.
2. Marinate the Anchovies:
Once your anchovies are prepared, it’s time to marinate them.
- In a shallow dish, arrange the anchovy fillets in a single layer, ensuring that they fit snugly but are not overcrowded.
- In a separate bowl, combine the white wine vinegar, lemon juice, and a generous pinch of salt. Stir the mixture and then pour it over the anchovies.
- Allow the anchovies to marinate in the vinegar mixture for about 2 hours in the refrigerator. This step is essential, as the acidity from the vinegar helps to “cook” the anchovies, mellowing their intense flavor and transforming them into a tender, tangy treat.
3. Prepare the Marinade Dressing:
While the anchovies are marinating, you can prepare the flavorful dressing that will elevate the dish.
- In a small bowl, mix together the extra virgin olive oil, garlic, parsley, and a pinch of black pepper. For those who like a little heat, add a small amount of chili flakes to taste.
- Stir the mixture well and set it aside to allow the flavors to meld together.
4. Finish the Dish:
Once the anchovies have marinated, remove them from the vinegar mixture. Gently pat the fillets dry with paper towels to remove any excess liquid.
- Arrange the fillets on a serving plate and drizzle them with the prepared garlic and olive oil dressing.
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