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Marinated Salted Anchovies

Marinated Salted Anchovies
Lisa Linder

Marinated Salted Anchovies

Available at good Italian delis, salted anchovies are a great alternative to fresh ones.

Click here to see A Regional Italian Cookbook for Obsessed Home Cooks.

8
Servings
215
Calories Per Serving

Ingredients

  • 1 Pound anchovies in salt
  • Coarse sea salt, to cover
  • Juice of 2 lemons
  • 3/4 Cups white-wine vinegar
  • 1 red onion, chopped finely
  • 1 fat clove garlic, sliced thinly
  • 1/2 chile, sliced thinly
  • 1/3 Cup extra-virgin olive oil
  • 1 Tablespoon coarsely chopped flat-leaf parsley
  • Toasted bread, for serving

Directions

Remove the spines from the anchovies with your fingers, gently easing them out.

Rinse the anchovies in cold water. Place them in a single layer in a dish and add the juice of 1 lemon and vinegar. Marinate for 30 minutes.

Rinse them again and squeeze gently between sheets of paper towels or in a clean kitchen towel. Lay them on a serving dish and dress with the onion, garlic, chile, the remaining lemon juice, oil, and parsley. Leave them to marinate for 3 hours or up to overnight. If the oil sets in the refrigerator, wait for them to reach room temperature before eating. Serve with toasted bread.

Nutritional Facts
Servings8
Calories Per Serving215
Total Fat15g22%
Sugar1gN/A
Saturated3g13%
Cholesterol48mg16%
Protein17g34%
Carbs3g1%
Vitamin A10µg1%
Vitamin B120.5µg8.3%
Vitamin B60.2mg8.2%
Vitamin C14mg23%
Vitamin D1µg0.2%
Vitamin E3mg16%
Vitamin K21µg26%
Calcium142mg14%
Fiber0.7g2.9%
Folate (food)13µgN/A
Folate equivalent (total)13µg3%
Iron3mg16%
Magnesium43mg11%
Monounsaturated9gN/A
Niacin (B3)11mg57%
Phosphorus153mg22%
Polyunsaturated2gN/A
Potassium365mg10%
Riboflavin (B2)0.2mg12.7%
Sodium2082mg87%
Zinc1mg10%