Marinated Anchovies
6 servings
10 minutes
Anchovies in marinade are a true embodiment of Mediterranean culinary tradition. A simple yet exquisite dish that originated in the coastal regions of Spain and Italy, where fresh seafood is always at hand. Anchovies soaked in wine vinegar acquire remarkable tenderness, while salt helps to reveal the depth of their flavor. The light acidity of the vinegar pairs beautifully with the sweet aroma of onions and the freshness of chopped parsley. The finishing touch is extra virgin olive oil, adding softness and richness. These marinated anchovies are perfect as an appetizer with white wine or refreshing Mediterranean salads. They can be served on crispy bread to highlight the contrast of textures. The dish requires no complex ingredients but impresses with its harmony and elegance.
1
Fillet the anchovies, rinse, and dry.
- Anchovy fillet: 16 pieces
2
Place the carcasses in a bowl (not metal).
3
Salt and pour with wine vinegar, place in the refrigerator for a day.
- Salt: to taste
- White wine vinegar: 120 ml
4
Before serving, dry with a napkin, place on a plate, sprinkle with onion cut into thin rings and finely chopped parsley, drizzle with olive oil.
- Onion: 2 pieces
- Chopped parsley: 3 tablespoons
- Extra virgin olive oil: 2 tablespoons