By Ippolita Douglas Scotti:
This recipe is a typical Italian appetizer commonly served where land meets the sea. Because the sea surrounds most of the country, every region of Italy has slightly different ingredients—vinegar, chives, olives, and caper berries or different kinds of fish.
As per usual, I’m unable to follow a basic recipe; I need always to change something, adding other combinations of flavors. What can I say? It is stronger than me; I just have to do it!
For this basic recipe, I like to personalize it with a touch of orange flavor to give a particular sweetness to the fish and immediately turn what most would consider a "peasant dish" into a gourmet appetizer.
Always use the freshest anchovies you can find so that you can truly appreciate the authentic, deep but delicate flavor of our sea. Anchovies are known as pesce azzurro ("blue wild fish"), and they are packed with antioxidants like Omega 3 and Omega 6—so very good for you! In addition, small fish like the anchovy don't absorb dangerous heavy metals and swim in waters free of pollution.
In Italy, we serve this dish as a summer antipasto to start our lunch or dinner with something fresh, light, and delicious. This recipe is easy, fresh, and healthy—the flavor is addictive. It doesn't contain too many calories, and it is a perfect dish if you are on a diet but don’t want to eat flavorless food!
Don't forget to always use extra virgin olive oil for a rich, authentic taste!
Marinated Raw Anchovies with Citrus
20 fresh anchovies
4 tbs of extra virgin olive oil
1 fresh red onion, small
Juice and zest of 1 orange & 1 lemon
1 tsp red chili pepper flakes
Chopped fresh parsley
Baguette slices
Clean anchovies and open in filet under cold water.
Clean and thinly slice the onion.
Lay anchovy filets, single layered, in a tray and cover with lemon juice, orange juice, and citrus zest.
In a bowl, combine olive oil, slices of onion, red chili pepper flakes, and chopped fresh parsley. Sprinkle over anchovies and cover with plastic wrap to marinate for 5 hours in the fridge.
Serve cold with fresh baguette slices.
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