Anchovies

Alici or Acciughe

Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About
These useful and nutritious little fish are used in three forms, fresh, salt packed, and oil packed. To prepare salt-packed anchovies for cooking, rinse off all the salt and divide the fish (which will be headless) into two fillets, discarding the skeleton. Oil-packed anchovies should be drained of their oil and blotted on paper towels.