Shopping ListRecipe: Marinated Anchovies with Wild Fennel
Ingredients for 4 people
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- 1 1/3 pounds fresh anchovies
- 1 small onion (about 3 ½ ounces)
- 1 clove garlic
- ½ lemon
- 5 1/2 tablespoons extra virgin olive oil
- 5 1/2 tablespoons dry white wine
- 1 wild fennel frond
- 1 sprig thyme
- 1 bay leaf
- 1 tablespoon chopped parsley
- 1 sprig cilantro
- salt and pepper to taste
- zest of ½ a lemon and ½ an orange
Marinated Anchovies with Wild Fennel
di Academia Barilla
40 min
Medium
Appetizer
Lazio
1 1/3 pounds fresh anchovies
1 small onion (about 3 ½ ounces)
1 clove garlic
½ lemon
5 1/2 tablespoons extra virgin olive oil
5 1/2 tablespoons dry white wine
1 wild fennel frond
1 sprig thyme
1 bay leaf
1 tablespoon chopped parsley
1 sprig cilantro
salt and pepper to taste
zest of ½ a lemon and ½ an orange
Wine pairing
A dish that tends toward tartness, it is aromatic and spicy and therefore its ideal accompaniment is a fragrant, aromatic wine with good alcohol content. Riviera Ligure di Ponente Pigato Bianco Secco.
Chef's Tip
The anchovies can be marinated even raw, but in that case they must marinate in the onion and herb marinade for at least 36 hours. It is a traditional dish in Mediterranean cooking. It is recommended that the dish be taken out of the refrigerator at least 15 minutes before serving and left at room temperature until it is eaten.
Wine pairing
A dish that tends toward tartness, it is aromatic and spicy and therefore its ideal accompaniment is a fragrant, aromatic wine with good alcohol content. Riviera Ligure di Ponente Pigato Bianco Secco.
Chef's Tip
The anchovies can be marinated even raw, but in that case they must marinate in the onion and herb marinade for at least 36 hours. It is a traditional dish in Mediterranean cooking. It is recommended that the dish be taken out of the refrigerator at least 15 minutes before serving and left at room temperature until it is eaten.
