Acciughe di Monterosso al Limone

Name: Acciughe di Monterosso al Limone
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ligure
Ingredients: 500 g fresh whole anchovies; 3 whole fresh lemons; 60 ml ligurian extra virgin olive oil; 1 whole garlic clove; 15 g fresh flat-leaf parsley; 3 g Fine sea salt; 1 g freshly ground black pepper; 1 tsp lemon zest

Butterflied fresh Monterosso anchovies lightly cured in lemon juice and dressed with mild Ligurian olive oil, garlic, and fresh parsley.

🇮🇹Italy· Liguria

Prep: 30 min
Cook: 0 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 185 kcal

Ingredients

0 of 8 gathered

Servings

500 g fresh whole anchovies — cleaned, previously frozen at -20C for 24 hours for food safety
3 whole fresh lemons — juiced
60 ml ligurian extra virgin olive oil — mild and sweet
1 whole garlic clove — peeled and finely sliced
15 g fresh flat-leaf parsley — finely chopped
3 g Fine sea salt — for seasoning
1 g freshly ground black pepper — pinch
1 tsp lemon zest — finely grated from unwaxed lemon

Equipment

•Filleting knife
•Shallow glass dish
•Citrus juicer
•Paper towels
•Cutting board

Nutrition

Per serving, approximate

Calories: 185 kcal
fat: 12 g
carbs: 2 g
fibre: 0.5 g
protein: 18 g
calories: 185 kcal

Instructions

1
Gently pull the head off each anchovy and slide your thumb down the belly to remove the entrails.
2
Rinse the cleaned fish quickly in cold salted water and pat them dry thoroughly with paper towels.
3
Run your thumb along the backbone to open the fish flat and lift out the spine completely.
4
Lay the filleted anchovies skin side down in a single layer inside a clean, shallow glass dish.
5
Sprinkle the fine sea salt evenly over the opened fillets.
6
Pour the fresh lemon juice over the fish until they are completely submerged.
7
Cover the dish with cling film and place it in the fridge to cure for exactly twenty minutes.
8
Drain the lemon juice thoroughly once the fish flesh turns opaque white.
9
Scatter the finely sliced garlic, grated lemon zest and chopped flat-leaf parsley over the cured fillets.
10
Drizzle the Ligurian extra virgin olive oil evenly across the fish and add black pepper.
11
Keep chilled and serve immediately on the same day.

Chef's tips

For food safety with acid-cured fish, always freeze fresh anchovies at minus twenty degrees Celsius for at least twenty-four hours before curing. Do not marinate beyond twenty-five minutes, or the delicate flesh will become dry and chalky. Use a gentle, buttery Ligurian olive oil rather than a robust, peppery oil that could overwhelm the fish.

Ingredient substitutions

Ligurian extra virgin olive oil → any mild, sweet extra virgin olive oil with low bitterness
fresh anchovies → fresh small sardines, curing for five additional minutes

Storage

Store covered in the coldest part of the refrigerator and consume entirely on the day of preparation.

Reheating

This dish is served raw-cured and cold, and must never be reheated.

Common mistakes to avoid

•Using raw fish that has not been deep-frozen beforehand for parasite safety.
•Leaving the anchovies in lemon juice for several hours until the flesh breaks down.
•Pouring heavy, peppery olive oil that masks the sweet flavour of the fish.

Serving suggestions

Serve chilled with warm Ligurian focaccia or toasted sourdough bread.Pair with a glass of crisp, dry Cinque Terre DOC white wine.Present as a starter alongside salted local olives and sliced tomatoes.