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

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)

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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