Lemon-Cured Marinated Anchovies — Acciughe Marinate al Limone e Prezzemolo
Fresh anchovies cured raw in lemon juice until the flesh turns pearl-white, then dressed with extra virgin olive oil, sliced garlic, parsley, and chilli flakes, served chilled with crusty bread to soak the citrus oil.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g fresh anchovy fillets dry. Sprinkle with 1 tsp salt. Pour 240ml lemon juice over fillets, submerge fully, cover, refrigerate 15 minutes until flesh turns pearl-white. While curing, whisk together 1/2 cup olive oil, 4 thinly sliced garlic cloves, 1 tsp chilli flakes, 3 tbsp parsley, 0.5 tsp salt, 0.5 tsp pepper in a bowl.
Rest
Drain cured anchovies, pat gently dry on kitchen paper, discard lemon juice. Arrange fillets in a single overlapping layer on a chilled plate. Spoon dressing over top, ensuring each fillet receives garlic, chilli, and parsley. Rest at room temperature 5 minutes to infuse flavours.
Plate
Transfer plated anchovies to serving surface. Arrange 120g crusty bread slices and 2 lemon wedges alongside. Serve chilled, encouraging bread to soak citrus oil.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.