Marinated anchovies seasoned with oil, garlic, and parsley are a typical dish of Campania, widespread in Cilento, and more generally in all areas along the coast.
Once it represented a humble recipe, easy to prepare, typical of fishermen due to the ease of sourcing the ingredients.
It can be served as a cold appetizer or alternatively as a second course, and it can be stored in the fridge for several days.
I personally love them, but unfortunately, I can’t eat them much or at least I have to be very careful because anchovies, if too fresh, contain a tiny worm inside, which causes an allergic reaction in some people like me.
However, there is a solution even for those allergic to the worm contained in very fresh anchovies… you can gut them, clean them well, wash them, and once drained, freeze them for at least 15 days; after this period, thaw them and prepare the recipe, as the worm cannot withstand high and low temperatures.
I’m sharing this really delicious recipe… come on, let’s get to work, then anchovies aren’t even too expensive, so let’s prepare a good quantity, and they will surely be a hit with both adults and children!
Kcal 200 per serving
- Difficulty: Medium
- Cost: Cheap
- Rest time: 10 Hours
- Preparation time: 30 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 1 lb Very fresh anchovies
- to taste White wine vinegar
- to taste Salt
- to taste Garlic
- 1/3 cup Extra virgin olive oil
Preparation of Marinated Anchovies
Let’s start preparing the marinated anchovies seasoned with oil, garlic, and parsley by taking the anchovies and gutting and cleaning them well, being careful not to break them and avoiding dividing them if possible.
Once washed, place them in a colander with a bowl underneath to drain them well.
Place the anchovies in a large bowl covered with vinegar, sprinkling them with ½ teaspoon of salt (the more salt we add, the firmer they become) and leave them for 8-10 hours.
After the time has passed, let them drain well for at least 30 minutes,
then season them with EVOO, salt, parsley, and chopped garlic.
You can store them in the fridge for 4-5 days.
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