Italian
Marinated Anchovies with Vinegar, Wine and Lemon
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple and delicious recipe for marinated anchovies, using the right balance of vinegar, wine, and lemon. The anchovies are cleaned, layered with salt, and marinated until they turn white and tender, then dressed with olive oil, garlic, parsley, chili, and lemon zest. This method ensures a safe preparation by freezing to kill anisakis.
- Difficulty
- easy
Ingredients
9 items- AnchoviesPreferably blast-frozen or frozen at -18°C for one week to kill anisakis
- 300 mlWhite VinegarUse about 300 ml, adjust as needed
- 400 mlWhite WineUse 400 ml total; add more to balance acidity
- 1 pcsLemonJuice and pulp for marinade; zest for final dressing
- 2 pcsGarlicSliced thickly for final dressing
- ParsleyChopped, to taste
- Chili PepperFresh chili, sliced, to taste
- Fine SaltFine salt, for layering
- Extra Virgin Olive OilTo taste, for final dressing
Method
- Prepare the marinade: in an 800 ml container, add 300 ml of white vinegar, then the same amount (300 ml) of white wine. Adjust with more wine to reach 400 ml total. Add the juice (and pulp) of one whole lemon and mix well.
- Ensure the anchovies have been blast-frozen (or frozen at -18°C for a week) to kill any anisakis parasites.
- If not pre-cleaned, remove the backbone and dorsal fin from each anchovy. (The demo uses pre-cleaned, opened anchovies.)
- Layer the anchovies in a shallow container, arranging them horizontally. Season each layer with a pinch of fine salt.
- Pour the prepared marinade over the anchovies until fully submerged. Cover and refrigerate.
- Marinate until the fish turns white and opaque, about 50–60 minutes. Check doneness by lifting one anchovy; it should be white but still soft inside.
- Remove the anchovies from the marinade and place them on paper towels to absorb excess liquid.
- In a serving dish, arrange the anchovies. Drizzle generously with extra virgin olive oil, add thick slices of garlic, chopped parsley, fresh chili pepper (to taste), and a few strips of lemon zest.
- Cover with plastic wrap and refrigerate. The marinated anchovies can be kept for up to 1 week in the fridge.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
