Alici di Menaica

Name: Alici di Menaica
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 500 g fresh menaica anchovies; 60 ml Fresh lemon juice; 30 ml white wine vinegar; 60 ml Extra virgin olive oil; 1 clove Garlic; 1 tsp dried wild oregano; 0.5 piece fresh red chilli; 2 tbsp flat-leaf parsley; 0.5 tsp Fine sea salt

Alici di Menaica are fresh anchovies caught in traditional drift nets along the Cilento coast, gently cured in citrus juice and dressed with olive oil.

🇮🇹Italy· Campania

Prep: 20 min
Cook: 0 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 9 gathered

Servings

500 g fresh menaica anchovies — whole, uncleaned
60 ml Fresh lemon juice — strained
30 ml white wine vinegar — mild acidity
60 ml Extra virgin olive oil — preferably Cilento DOP or mild fruity oil
1 clove Garlic — peeled and finely sliced
1 tsp dried wild oregano — crushed between fingertips
½ piece fresh red chilli — seeded and finely sliced
2 tbsp flat-leaf parsley — finely chopped
½ tsp Fine sea salt — to season

Equipment

•Filleting knife
•Shallow ceramic dish
•Citrus juicer
•Chopping board
•Whisk

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 15 g
carbs: 1 g
fibre: 0 g
protein: 18 g
calories: 210 kcal

Instructions

1
Pinch the head of each anchovy and pull gently downwards to draw out the innards and central spine.
2
Rinse the butterflied fillets under gentle cold running water.
3
Pat the fish completely dry using sheets of kitchen paper.
4
Lay the clean fillets skin-side down in a single layer inside a shallow ceramic dish.
5
Whisk together the fresh lemon juice, white wine vinegar, and fine sea salt in a small bowl.
6
Pour the citrus mixture evenly over the anchovies until every fillet is submerged.
7
Leave the fish to marinate for fifteen minutes until the flesh turns opaque white.
8
Drain and discard the acidic liquid carefully without tearing the delicate fish.
9
Scatter the sliced garlic and red chilli over the fillets.
10
Sprinkle the dried wild oregano and chopped parsley evenly across the top.
11
Drizzle the extra virgin olive oil generously over the dressed anchovies and rest for ten minutes before eating.

Chef's tips

For food safety when eating raw fish, freeze fresh anchovies at minus twenty degrees Celsius for at least twenty-four hours before thawing and filleting. Do not over-marinate in the citrus juice, as the delicate flesh can quickly become rubbery. If using salt-cured menaica anchovies instead, rinse off the coarse salt, fillet them, and dress immediately in oil without the citrus soak.

Ingredient substitutions

fresh menaica anchovies → standard fresh Mediterranean anchovies or sardines, filleted and scaled
dried wild oregano → fresh marjoram leaves

Storage

Store dressed anchovies covered in oil in an airtight container in the fridge for up to two days.

Reheating

Serve chilled or at room temperature; do not heat.

Common mistakes to avoid

•Leaving the fish in acid too long, which breaks down the fragile flesh into mush.
•Failing to dry the fillets before marinating, which dilutes the curing liquid.
•Using an overly bitter or heavy olive oil that overpowers the delicate fish.