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