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ANCHOVIES CURED IN WHITE WINE VINEGAR |
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Italian cooks sometimes cover fresh artichokes with seasoned breadcrumbs and bake them, or they coat them with egg and breadcrumbs and fry them in olive oil. Here, the fresh fish are simply cured in wine vinegar and then topped with tomatoes, onions, basil and a thread of olive oil. You can increase all the ingredients in this recipe and make two or three layers of the dressed anchovies. |
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12 fresh anchovies
2 lemons, halved
6 - 8 tablespoons white wine vinegar
salt and freshly ground black pepper
4 ripe tomatoes, chopped
1 small yellow onion, finely chopped
6-8 fresh basil leaves
extra-virgin olive oil for drizzling |
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To start your Anchovies Cured in White Wine Vinegar: |
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To clean the anchovies: |
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Work with 1 fish at a time. Pull off the head, which will split open the body cavity, and remove the innards. |
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Run your finger down the middle of the opened fish, lifting up and discarding the backbone and the tail. |
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Rinse the fish under cold running water, drain well and pat dry. Repeat with the remaining anchovies. |
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Arrange the cleaned anchovies, skin side down, in a single layer on a shallow nonreactive dish. |
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Squeeze the juice form the lemon halves over them, and then pour on the vinegar and season with salt. |
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Cover and place in the refrigerator for 2 - 3 hours to allow the anchovies to cure. They are ready when they become opaque. |
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Pour off the vinegar and lemon juice and season the anchovies with salt and pepper. |
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Sprinkle the tomatoes and onion over the fish. Then tear the basil leaves into pieces and strew the pieces over the anchovies. |
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Drizzle with olive oil and add a little more pepper if desired. Serve at room temperature. |
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Yield: 4 servings |
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