- 1 lb. very fresh anchovies
- 6 lemons
- 2 cloves garlic
- 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.
Regional Recipe from Campania, Puglia