481. Acciughe alla Marinara

Anchovies Marinara

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

This small fish, with its bluish, almost silvery skin, known on the shores of the Adriatic by the name of “sardone,” differs from the sardine in that the sardine is flat, whereas the anchovy is round and has a more delicate flavor. Both species belong to the same family, a