Marinated
Fresh Anchovies
By Chef Edward Pizzuti,
Cafe Giostra, Brando's, Petaluma, CA
This
is the Spanish term for marinated fresh anchovies. Although
these directions are simple, this is a tedious process
and requires a lot of patience. But if you love marinated
anchovies, this is well
worth it!
Serves
4
Ingredients:
8 oz. Fresh Anchovies (heads and tails removed, and split
open along the belly)
3 Lemons (juiced)
2 tspn. Extra Virgin Olive Oil
2 Garlic Cloves (finely chopped)
1 tbls. parsley (finely chopped)
TT Sea Salt (flaked)
Procedure:
1. Turn
the anchovies on to their bellies, and press down with
your thumb. Using the tip of a small, sharp knife, carefully
remove the backbones. Take the flattened fish, and arrange
the anchovies skin side down in a single layer on a large
plate.
2.
Squeeze two thirds of the lemon juice over the fish and
sprinkle them with salt. Cover and leave to stand for
a few hours, basting occasionally with the juices, until
the flesh is white and no longer translucent.
3.
Arrange the anchovies on a serving plate, and drizzle
with the olive oil and the remaining lemon juice. Sprinkle
the fish with the chopped garlic and then cover with clear
film and chill until ready to serve.
Chef
Recipes:
Abalone
D' Ore
Boquerones
or Marinated Fresh Anchovies
Cracked
Dungeness Crab
Fresh
Sardines ( or Anchovies)
Jumbo
Fresh Water Spot Prawns (whole)
Lobster
Diablo
Mozzarella
D' Isufala
Mussels
in Saffron-Sherry Sauce
Paella
Codornices en Hoja de Parra
(Quails wrapped in grape leaves and pancetta)
Paella
Valenciana
Other
Related Links:
The
Abalone Farm
Memories
from Guglionesi
Edward
Pizzuti - Bio
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