If the speed rate at which something disappears from the table is a good indication of “deliciousness”, then these crostini beat any other antipasto we have at our big family dinners; people DO fight over them. In Italian, they’re called Crostini con Alici Fresche Marinate and they’re, quite simply, toasted bread with marinated fresh anchovies on top.
If you’re thinking of the taste of canned anchovies, please erase the thought and rewind. These anchovies taste fresh, meaty and with a nice tartness. This recipe requires a bit of patience but it’s totally worth trying it: after cleaning the fish, you marinate it in vinegar for 4 hours and then you simply dress it with extra-virgin olive oil, garlic, parsley, and lemon juice. Next step: lay a couple of marinated fillets on a slice of crispy toasted bread…et voilà: you’ve got a nice appetizer that bursts with flavor.
It’s hard to believe such a small fish is packed with so much flavor and nutrients! We’re big fans of pesce azzurro (anchovies, sardines, mackerel, herring, etc.) around here. It’s cheap(er), rich in healthy unsaturated fats, and super tasty! Love, love, love it.
- 1 pound fresh anchovies
- 2 cups (or more) of apple cider vinegar
- 1 lemon, juiced
- ¼ cup of parsley, finely chopped
- 2 garlic cloves, finely chopped
- sea salt
- 2 cups (or more) of extra-virgin olive oil
- bread, sliced and toasted
- How to clean anchovies: Hold the fish with one hand. With the other hand, pinch right below the head, snap it and pull most of the innards. Slit the belly with your finger and remove the remaining innards. Rinse the fish under cold water. Flatten the fish and remove the spine with the tail. Repeat for the rest of the anchovies.
- Place clean fillets in a flat bottom bowl and add enough vinegar to cover them. Cover dish with plastic film and refrigerate for at least 4 hours.
- Rinse each fillet with a bit of vinegar to wash away any residue. (Anchovies will be soft and breakable--use extra caution during this step!). Place each rinsed anchovy side by side in another flat bottom bowl or deep dish. Once you formed the first layer, sprinkle some lemon juice, minced garlic, salt, and vinegar on top . Proceed with the next layers and repeat the same steps.
- Cover anchovies with extra-virgin olive oil.
- Slice bread and toast it on a pan. Lay anchovies on top of toasted bread and serve.
