Recipe: Remarinated Anchovies

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Appetizers > Remarinated Anchovies

Remarinated Anchovies

12		salt-packed anchovies
1/4 cup		extra-virgin olive oil
1 Tbs		red wine vinegar
2 tsp		finely minced fresh Italian (flat-leaf) parsley
1/2 tsp		finely minced garlic
1/4 tsp		red pepper flakes

Rinse the anchovies under a thin stream of cold water. With your fingers, carefully slit each fish open along the belly and lift out the backbone, leaving the 2 fillets attached at the tail. Lay them skin side down in a shallow dish. Cover with the olive oil and wine vinegar, then scatter the parsley, garlic, and red pepper flakes over them. Marinate at room temperature for 2 to 4 hours before serving, or cover and refrigerate for several hours, but bring to room temperature before serving.

Servings: 6

Recipe Type

Appetizer

Recipe Source

These seasoned anchovies were a passion of my mother's. Often we'd be sitting around late at night and suddenly realize we were starving, so we'd open a can or two of anchovies, season them like this, and get out the bread. They are better when they have marinated for a few hours, but if you're hungry, dig in. Well covered, they'll last for a week in the refrigerator. I like to spoon them over toast topped with a slice of fresh mozzarella or to scatter them on insalata caprese (tomatoes, mozzarella, and basil).