📝 About This Recipe
A cornerstone of Southern Italian coastal cuisine, Alici Marinate captures the bright, briny essence of the Mediterranean in every bite. These delicate white anchovies are 'cooked' not by heat, but through a gentle acid-curing process in white wine vinegar, resulting in a melt-in-your-mouth texture. Finished with aromatic herbs, fruity extra virgin olive oil, and a touch of chili, this antipasto is a refreshing testament to the beauty of simple, high-quality ingredients.
🥗 Ingredients
The Fish
- 500 grams Fresh Anchovies (very fresh, silver-skinned, and firm)
- 1 tablespoon Coarse Sea Salt (for the initial purge)
The Curing Liquid
- 300 ml White Wine Vinegar (high quality, at least 6% acidity)
- 2 tablespoons Fresh Lemon Juice (strained)
- 50 ml Dry White Wine (like Pinot Grigio or Vermentino)
The Marinade & Aromatics
- 150 ml Extra Virgin Olive Oil (cold-pressed, fruity variety)
- 2 cloves Garlic (very thinly sliced into slivers)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Dried Oregano (preferably Sicilian on the branch)
- 1 piece Fresh Red Chili (deseeded and finely minced)
- 1 teaspoon Pink Peppercorns (whole, for a floral heat)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Clean the anchovies by gently pulling off the head; the innards should come away with it. Use your thumb to slide along the belly to open the fish like a book.
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2
Carefully lift the backbone at the head end and pull it away toward the tail. Snip the tail off or leave it for a traditional look, but ensure the ribs are removed.
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3
Rinse the butterflied fillets under very cold running water to remove any traces of blood or scales, then pat them thoroughly dry with paper towels.
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4
Lay the fillets in a single layer in a glass or ceramic shallow dish. Sprinkle lightly with sea salt and let sit for 10 minutes to firm up the flesh.
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5
In a small jug, whisk together the white wine vinegar, lemon juice, and white wine until combined.
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6
Pour the vinegar mixture over the anchovies, ensuring every fillet is completely submerged. If they float, place a piece of parchment paper directly on the surface.
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7
Refrigerate the fish in the vinegar for 3 to 5 hours. The flesh will turn from translucent pink to an opaque, matte white as it cures.
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8
Once cured, carefully lift the fillets out of the vinegar and drain them on paper towels. Discard the used curing liquid.
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9
In a clean glass container, create a base layer of extra virgin olive oil, a sprinkle of parsley, garlic slivers, and chili.
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10
Arrange a layer of anchovy fillets over the aromatics, then repeat the layers of oil and herbs until all fish are used.
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11
Top with pink peppercorns, lemon zest, and dried oregano. Ensure the final layer of fish is completely covered by oil to prevent oxidation.
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12
Let the flavors meld in the refrigerator for at least 1 hour before serving, though they are best after 24 hours.
💡 Chef's Tips
Always use a non-reactive dish (glass or ceramic) as the vinegar will react with metal and ruin the flavor. For safety, if you aren't sure of the source, freeze the cleaned fillets for 24 hours and thaw before marinating to eliminate parasites. Don't over-marinate in the vinegar; leaving them too long (over 6 hours) can make the delicate flesh turn mushy. Use the leftover infused olive oil for dressing a seafood pasta or drizzling over grilled bread. Ensure the anchovies are patted completely dry after the vinegar soak so the oil can properly adhere to the fish.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a clove of garlic. Pair with a crisp, chilled Italian white wine like Falanghina, Greco di Tufo, or a dry Prosecco. Arrange on a platter with Taggiasca olives and sun-dried tomatoes for a complete antipasto misto. Enjoy as a light lunch topping over a salad of wild arugula and shaved fennel. Serve alongside a cold glass of Italian lager on a hot summer afternoon.