Recipe Acciughe marinate – Pickled anchovies

Acciughe marinate – 10Rosso CC BY 2.0


  • 1 lb. very fresh anchovies
  • 6 lemons
  • peperoncino
  • 2 cloves garlic
  • parsley
  • olive oil

How to make ACCIUGHE MARINATE – Pickled anchovies:

Remove the innards and bones from the fish without damaging it too much and leaving 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

Regional Recipe from Campania, Puglia

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
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at