Not too long ago, I had this delicious starter at a fish restaurant in Trani in Puglia. It is the kind of raw fish dish – not unlike a ceviche – you can find anywhere in Italy, but this one was spoiled by too much salt. Therefore I had to conquer my reluctance to gut fish and make the anchovies myself. And they were so good I will not hesitate to do it again and share the recipe.
250 g fresh anchovies
1 lemon juice
1 clove of garlic
50 ml olive oil,
parsley, salt, pepper
Peel and slice the garlic and soak it in lemon juice
Cut off the fish heads and remove bones and bowels
Drain the lemon juice, discard the garlic and mix with olive oil, chopped parsley, salt, and pepper
Pour the lemon marinate over the fish and leave them in the fridge for at least 2 hours.
Marinated anchovies are served with a squeeze of lemon and a nice bread to mop up the juices.