Name: Acciughe all’Agro (Marinateci Fresh Anchovies)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 4 tablespoons/30 g coarse salt; Ligurian extravirgin olive oil; 1 clove garlic, with the green heart removed, minced; 2 pounds/1 kilo fresh anchovies (often available upon request from better fish markets); 2¼ cups/½ liter dry white wine such as Vermentino; 1 lemon; 3 sprigs fresh Italian (flat) parsley, minced; 14 ounces/4 dl white wine vinegar

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Fresh anchovies are fundamental ingredients in Ligurian cooking. Think of them as fresh fish, not as the salty brown paste into which they are usually transformed. This recipe and the two that follow put fresh anchovies to good use, as does the Bagnun di Acciughe. More fishmongers now sell fresh anchovies, and you should not hesitate to request them if you do not see them.

Ingredients

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Ingredients

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