Easy and quick to prepare, they are a typical appetizer of southern Italy appreciated by all
The marinated anchovies are a typical dish of southern Italy, Campania and Sicily above all, where they are called “masculini cunzati”. They are served as an appetizer and are presented in a marinade of extra virgin olive oil, lemon juice and aromatic herbs. They are often served with washers of Tropea red onion, which gives a touch of sweetness to the preparation. They are extremely tasty and can be served neat or on croutons.
All the goodness of anchovies
They are called poor fish but they have nothing of the poor, far from it. From white and tasty meats, anchovies belong to the category of blue fish and they are rich in good fats, the famous ones Omega 3, fatty acids allied to health, in particular that of heart and arteries. By eating anchovies it is also possible to take good quantities of riboflavin, vitamin of group B which participates in numerous metabolic reactions, oxidation of fatty acids and amino acids and cellular respiration. Finally, the anchovies they are a good source of calcium, iron and phosphorus, mineral salts that contribute to the proper functioning of nervous system, kidneys and muscles.
Anchovies in the kitchen
Marinades, fried, au gratin, filled: there are many possibilities to bring this blue fish to the table, one more intriguing than the other. Anchovies, in addition to being very tasty, are easy to prepare and have a low cost. Delicate to handle, they are kept for a day or two at most in the refrigerator. The only exception is those in salt: they can be kept for up to a month, without losing any organoleptic characteristics.
The recipe for marinated anchovies
Ingredients: 150 g fresh anchovies, extra virgin olive oil, 1 clove of garlic, fresh parsley, pink pepper, juice of one lemon.
Method: clean the anchovies by removing the head and entrails. With the pressure of the thumb, open them in half and remove the central bone. Rinse them under running water and then dry them with a sheet of absorbent paper. Meanwhile, wash the parsley, dry it and chop it. Clean the garlic and cut it into slices. Place the cleaned anchovies on a tray, add the extra virgin olive oil, a few berries of pink pepper, lemon juice, garlic and parsley. Make sure that the oil covers them completely. Seal the dish with a sheet of cling film, leave them to rest in the fridge for at least 48 hours and then serve them
In the tutorial some tips for even better anchovies
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