CookEat Recipe
Fresh Anchovies alla Marinara
Fresh anchovies gently cooked with a fine garlic-parsley mixture, olive oil and a late addition of water and vinegar.
Method
Steps
Step 1
Gather the ingredients: 500 g fresh anchovies, professionally gutted and cleaned; 1 garlic clove, finely chopped; 1 tablespoon finely chopped parsley; 3 tablespoons olive oil; Salt and black pepper; 2 tablespoons water; 1 tablespoon wine vinegar.
Step 2
Keep the fresh anchovies chilled until needed. Have the heads and guts removed and pat the fish dry. Leave the small fish whole rather than mashing them or using salt-cured anchovy fillets.
Step 3
Combine the finely chopped garlic and parsley with the oil in a shallow pan. Warm gently for about 30 seconds, then lay in the anchovies in a snug single layer. Season with salt and pepper and cook gently for about 3–4 minutes, turning carefully if needed.
Step 4
When the fish is nearly cooked, mix the water with the vinegar and pour it around the anchovies. Continue for about 1–2 minutes until the fish reaches 70°C and the flesh is opaque. Serve promptly with the small amount of cooking liquid.
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