A little story…
The first restaurant where I started working in a kitchen was a seafood restaurant.
Traditional dishes, with no fuss and just good quality seafood and delivered fresh every single morning.
A constant of the antipasto plate was “alici marinate” (marinated anchovies).
Multiple times a week, we were getting 1 or 2 boxes of fresh anchovies to marinate.
I’m not sure how many kg I’ve made over the years. But one sure thing is that I will never forget the recipe. I might make them soon and share the recipe with you!
Back to today...Last Saturday, after the cooking class, I did a little shopping at The Essential Ingredient in Newcastle, and I found a few goodies. One of them being this marinated anchovies, made in Italy. They taste exactly how I remember them.
Top them up with a drizzle of Lemon Agrumato Extra-Virgin Olive Oil, and there you have it, a quick antipasto. Oh, and don’t forget a bit of crusty bread to dip into the oil.
Davide
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