Some people call them European sardines, some call them anchovies, and some – in Romagna – call them “sardone”, even though they aren’t related to sardines.
They’re usually eaten stuffed, salted, in a paste or sauce form and are characteristic of traditional Italian dishes such as Piedmontese bagna càuda.
Today, we’re going to learn how to marinate them to enrich our recipe collection with a tasty, fresh appetizer that smells of the sea. You can serve them alone, in salads or on toasted bruschetta spread with butter. Marinating, as we mentioned, is a natural form of cooking and scenting meats and is even more useful when consuming them raw.
- 500g anchovies
- 2 tablespoons vinegar
- 12 tablespoons LIMMI lemon juice
- 1 clove of garlic (if you’d like)
- chili pepper (to taste)
- A few grains of pink peppercorn
- 1 sprig parsley
- Salt to taste
- 4 tablespoons extra virgin olive oil to taste.
- Grated ginger to taste
Create a fragrant mixture by combining lemon juice, chopped parsley, chopped garlic (amount to your liking), a pinch of salt, 4 tablespoons extra virgin olive oil and 2 tablespoons vinegar.
Lay the already cleaned anchovies in an oven dish and drizzle them with the lemon-scented blend. Add (to your preference), chili pepper, a few grains of pink peppercorn, and, for a more distinct flavor, a teaspoon of grated ginger.
Marinate in the refrigerator for at least 4 hours before serving.