Neapolitan oregano anchovies, grandma’s recipe.
Simple, quick, very tasty.
Neapolitan oregano anchovies are a typical dish of my land, a very simple dish to prepare, very quick, healthy, economical and so tasty. The name ‘arreganato’ comes from the presence of oregano which makes this dish very fragrant and with a unique and special flavor. A perfect dish for the whole family that will win you over at the first taste.
If you are on a diet, this is the right dish, as well as being healthy, just add a little oil as I did this time, since the anchovies are already good and the many aromas make them even more delicious and it also becomes a dish with very few calories.
Make sure to use the freshest anchovies, anchovies are a bluefish that when consumed on the same day is uniquely delicious.
Also try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs fresh anchovies
- 3.4 oz white wine vinegar
- 1 bunch oregano (or 1 tablespoon of dried oregano)
- to taste chili pepper
- 5 cloves garlic
- to taste parsley
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Pan
Steps
Preparing the oregano anchovies is very simple and they need only a few minutes to cook.
First, clean the anchovies.
Quickly rinse them under running water and clean them gently one by one by removing the head and guts, rinse them again very gently and let them dry slightly on a kitchen towel. If you want, you can also remove the central bone, my mom almost never does, you can do as you prefer.
Chop some parsley.
I used fresh oregano, but if it’s not the right season, dried is fine too; for fresh, remove the leaves from the stem and chop them slightly.
Peel the garlic cloves, remove the central part, and cut them into pieces or slices.
Take a large pan that can hold all the anchovies and put a drizzle of oil on the bottom, sprinkle some oregano here and there, do the same with a bit of parsley and chili pepper.
Place the anchovies in the pan next to each other, (better in one layer, otherwise season them and then make another layer) once all the anchovies are arranged in the pan, drizzle them with the vinegar, then season with chili to taste, the remaining oregano, and garlic, add a good splash of oil (for a light version you can also skip this on top).
Place the pan on high heat and let the vinegar evaporate, shaking the pan occasionally, once the vinegar has completely evaporated, (it will take two or 3 minutes) add some chopped parsley, cover with a lid and complete the cooking for about 6 minutes on low heat.
Adjust salt if needed, one more minute of cooking and serve.
Neapolitan oregano anchovies are ready to be enjoyed, they are great both hot and cold. Enjoy your meal!
Also try the Neapolitan baked anchovies, find the recipe CLICKING HERE.
For all the other anchovy recipes CLICK HERE.
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