Lemon anchovies are a delicious fish appetizer, much loved in summer by Italians, and often also used for some snacks, perhaps with hot croutons. Making this appetizer is very simple, but you will need clean the anchovies, a simple operation that it take long time. This operation represents 90% of the preparation, which will then be very fast, for an excellent result. The anchovies with lemon then, can be kept several days in the fridge, to be eaten at anytime.
Print Recipe
LEMON ANCHOVIES
Instructions
First, clean the anchovies (1). Take the anchovies with two hands, and grasp the base of the head (2) between the two fingertips, tightening slightly on the gills. Then pull the head (3) gently, so that it is detached. With it all the entrails will come off, and you will see a long dark red "thread" coming out of the belly.
Now, you have to remove the central spine. With your fingertip open the belly (4) to the tail, gently. Open the body in two small fillets and then remove the central bone (8) with your fingers, and place the sliced fillets on a separate plate (6).
Take the fillets and wash them (7) and then let drain (8) on a colander. Once drained, lay the fillets in a glass container (9), making several layers.
Cut the lemon into two parts (10) and then squeeze the juice (11) to keep it apart (12).
Then pour the lemon juice (13) on the anchoives, until they are completely covered (14). Finally close the container and put it in the fridge (15), to marinate the anchovies for at least 3 hours, but better for 12 hours.
Wash the basil leaves (16), then dry it on a twig (17) and then chop it (18) on a cutting board.
Take back the anchovies to remove them from the lemon juice. Let drain a little. Then place them on a plate and sprinkle with the dried oregano (19) and the chopped basil (20). Finally pour over a drizzle of extra virgin olive oil (21) and serve on the table.
