Ligurian anchovies is a dish very simple dish to prepare. You will need just a few minutes to prepare this appetizer, used also as aperitif made with few ingredients. The most of the time you need it is to marinate a few hours in oil, with oregano and garlic. We are talking about of only three ingredients. The problem, in case, is the time for the cleaning of fresh anchovies, which are never sold eviscerated. The anchovy is a small fish so tender that you can clean just using your hands. Once you will be able to have the necessary manual skills, the operation will be a quick step. The Ligurian anchovies are a perfect appetizer to combine with a dry and very fresh white wineClearly, this is a typical dish from Liguria.
Instructions
- Start by cleaning anchovies. Take them with your hands, hold the body with one, and with the other gently remove the head (1), pulling it away with all the innards. These will in fact come together the head to which they are attached. Then, with the thumbnail, cut the belly to open it (2). Then pull away the vertebral column (3) remained inside, pulling away also the tail. Place them separately on a colander.
- Wash all the anchovies (4) to remove all impurities and let them drain. Once drained, place a first layer of anchovies in a glass container (5) and add a very little salt (6).
- Peel the garlic (7) and chop it finely (8) to leave aside in a small bowl (9).
- Pour a little extra virgin olive oil (10) on the anchovy layer, and then sprinkle it with a little bit of dry oregano (11) and a little bit of chopped garlic (12). Make as much layer you can.
- Finally mix them summarily (13) with a spoon and then place the container in the fridge (14), to let them marinate for a couple of hours, but it is better leave there for at least 12 hours. Then you can serve (15) on table as an aperitif or appetizer.
Recipe Notes
