Lemon Anchovies

Lemon anchovies are a simple and tasty appetizer from the Mediterranean tradition, especially loved in the coastal regions of Italy. Here’s how to prepare them:

Ingredients

• Fresh anchovies, about 300 grams
• Lemons, 2
• Garlic, 2 cloves
• Chopped fresh parsley, to taste
• Extra virgin olive oil, to taste
• Salt, to taste
• Black pepper, to taste

Preparation

1. Clean the anchovies by removing the head and innards and butterfly them to remove the central bone. Thoroughly wash the fillets under running water and gently pat them dry.
2. Squeeze the lemons and strain the juice to remove seeds and any residue.
3. In a baking dish create a first layer of anchovies and sprinkle them with a bit of lemon juice, a pinch of salt, pepper, finely chopped garlic, and parsley.
4. Continue to layer the anchovies seasoning them like the first until all ingredients are used up.
5. Finish with a final layer of seasoning and pour a generous drizzle of extra virgin olive oil.
6. Cover the dish with plastic wrap and let marinate in the fridge for at least 4 hours, better if overnight.

Before serving, remove the plastic wrap and check if it needs more salt and pepper. You can garnish the dish with additional chopped fresh parsley.

Curiosity

Lemon anchovies are a great example of how simple dishes can be elevated to real masterpieces of taste thanks to the freshness and quality of the ingredients. In some Italian coastal areas, this dish is enriched with pieces of orange for a sweeter and more aromatic touch.