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Marinated Anchovies with Wild Fennel

di Academia Barilla

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Marinated Anchovies with Wild Fennel
40 minutes




Ingredients for 4 people

1 1/3 pounds fresh anchovies
1 small onion (about 3 ½ ounces)
1 clove garlic
½ lemon
5 1/2 tablespoons extra virgin olive oil
5 1/2 tablespoons dry white wine
1 wild fennel frond
1 sprig thyme
1 bay leaf
1 tablespoon chopped parsley
1 sprig cilantro
salt and pepper to taste
zest of ½ a lemon and ½ an orange

Preparation 40 minutes preparation
1. Clean the anchovies, removing the head and entrails

2. Carefully run a knife along the backbone to separate the filets

3. Arrange the filets side by side on a lightly oiled baking sheet

4. Season with a pinch of salt and pepper

5. Bake at 400°F for 5 minutes

6. Remove the anchovies from the oven

7. To prepare the marinade, slice half of the onion crosswise into ¼ to ½- inch slices

8. Heat the oil in a pan over medium heat, add the onion and sweat until tender

9. Meanwhile, chop the garlic, fennel, thyme and a few cilantro leaves together

10. When the onion is translucent, add the white wine and lemon juice, the chopped herb mixture and a whole bay leaf

11. Cook for at least 5 more minutes, stirring frequently

12. Wash the orange and lemon and peel

13. Using half of each peel, carefully remove the bitter white pith and cut zest into thin strips

14. Chop the zest with the parsley and then add to the marinade mixture

15. Cook for another 5 minutes

16. Arrange the anchovies on a platter, cover with the hot but not boiling marinade, allow to cool

17. Place in the refrigerator for 24 hours, the length of time necessary to develop the succulent flavor of this dish