Recipe “Marinated Anchovies – Neapolitan Recipe”
The gastronomic tradition of Campania encompasses both land and sea dishes; among the preparations that deserve a place of honor, we cannot forget the Neapolitan recipe for marinated anchovies.
Recipe Ingredients:
800 grams of anchovies
½ liter of white wine vinegar
extra virgin olive oil or chili-infused oil if you have it!
alternatively…
chili pepper
garlic
halls
fresh chopped parsley or mint
PREPARATION
First of all, the anchovies must be scaled, and the heads, bones, and entrails removed. Then, they simply need to be washed and dried carefully.
Cover everything with the vinegar and let them marinate for at least 4 hours.
After two hours, they will be cured; at this point, gently drain the anchovies from the vinegar WITHOUT rinsing them, and place them on a plate.
All that remains is to season the anchovies with the inner side facing upwards.
Proceed by placing a layer of anchovies in a baking dish, then cover with a pinch of salt, chopped garlic, and chili pepper. Drizzle the anchovies with extra virgin olive oil, then repeat with a layer of anchovies, a pinch of salt, garlic, chili pepper, and a drizzle of oil as described above until all the anchovies are used.
Finish the preparation of the marinated anchovies by covering everything with oil—I used the Contedoro chili-infused oil—then place them in the refrigerator for at least seven or eight hours to allow the flavors to develop.
Enjoy your meal!
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
Pre-orders are open.
Receive the first batches as soon as they are available.
