Anchovies in Vinegar
A refreshingly tangy and savory appetizer or snack using marinated anchovy fillets. Easy to prepare and deliciously addictive.
Nutrition
Calories: 220cal
Carbohydrate: 2g
Protein: 10g
Fat: 20g
Cholesterol: 15mg
Sodium: 480mg
Difficulty Level: easy
15 min Prep
0 Cook
15 min Total
4 Servings
Ingredients
- 200 grams of fresh anchovy fillets (cleaned and boned)
- 1 cup white wine vinegar
- 1 cup cold water
- 50 ml extra virgin olive oil
- 2 cloves of garlic, thinly sliced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Rinse anchovy fillets gently under cold running water to remove any remaining bones or impurities. Pat them dry with paper towels.
- In a shallow glass or ceramic dish, combine white wine vinegar and cold water. Stir to mix. Place the anchovy fillets in the mixture, ensuring they are fully submerged. Cover the dish with plastic wrap.
- Refrigerate the anchovies in the vinegar-water mixture for 12 hours. This process ‘cooks’ the fish through the vinegar’s acidity, making them tender and flavorful. Patience is key for good results.
- After 12 hours, remove anchovies from the vinegar mixture. Rinse them again under cold water and pat dry.
- Arrange the anchovies in a single layer on a serving plate. Drizzle with extra virgin olive oil.
- Scatter thinly sliced garlic and chopped parsley over the anchovies. Sprinkle with sea salt and freshly ground black pepper to taste.
- Serve the dish with fresh crusty bread or toast to soak up the delicious oil and juices. Make sure to inform any guests about the presence of raw garlic, which contributes to the flavor.
