Recipe Acciughe marinate – Marinated anchovies

Alici marinate – 10Rosso CC BY 2.0

Recipe Acciughe marinate – Marinated anchovies

Marinated anchovies are a typical dish of Campania and Apulia, ubiquitous in the Cilento area, and more generally characteristic of the areas bordering the sea.


  • 1 lb. very fresh anchovies
  • Six lemons
  • peperoncino
  • Two cloves garlic
  • parsley
  • olive oil


Remove the innards and bones from the fish without damaging them too much. Leave the fillets attached along their back. Wash and pat dry; place on a platter with a sliced clove of garlic. Squeeze 3 of the lemons over the fish, cover, and let sit in the refrigerator for 24 hours.

The next day, drain the anchovies: squeeze the juice from the remaining lemons over them, then drain again. Place on a platter and season with extra-virgin olive oil, chopped parsley, and garlic. Add peperoncino to taste. Let stand refrigerated for one hour and serve.

Serves 4

Acciughe marinate – Marinated anchovies is a Regional Recipe from Campania and Apulia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
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