Alici Marinate

Name: Alici Marinate
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 500 g fresh anchovies (alici); 150 ml white wine vinegar; 100 ml Fresh lemon juice; 5 g Fine sea salt; 80 ml Extra virgin olive oil; 2 piece Garlic cloves; 15 g fresh flat-leaf parsley; 1 piece fresh red chilli

Fresh anchovies cured in lemon juice and white wine vinegar until opaque, then dressed in extra virgin olive oil, garlic, and fresh parsley.

🇮🇹Italy· Campania

Prep: 30 min
Cook: 0 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 220 kcal

Ingredients

0 of 8 gathered

Servings

500 g fresh anchovies (alici) — cleaned, butterflied, heads and spines removed, previously frozen
150 ml white wine vinegar — good quality
100 ml Fresh lemon juice — strained of seeds
5 g Fine sea salt — one teaspoon
80 ml Extra virgin olive oil — fruity, cold-pressed
2 piece Garlic cloves — peeled and very thinly sliced
15 g fresh flat-leaf parsley — finely chopped
1 piece fresh red chilli — deseeded and thinly sliced

Equipment

•Shallow glass or ceramic dish
•Chef's knife
•Chopping board
•Paper towels
•Small bowl

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 16 g
carbs: 1 g
fibre: 0 g
protein: 18 g
calories: 220 kcal

Instructions

1
Ensure the cleaned anchovy fillets are thoroughly patted dry with clean paper towels.
2
Arrange the anchovy fillets flat in a single layer inside a shallow glass dish.
3
Whisk the white wine vinegar, lemon juice, and fine sea salt together in a bowl.
4
Pour the acidic liquid over the anchovies until every fillet is completely submerged.
5
Cover the dish tightly with cling film and chill for four hours until opaque white.
6
Gently lift the cured fillets out and drain them carefully on fresh paper towels.
7
Discard all of the acidic marinating liquid from the dish.
8
Layer the cured anchovies on a clean platter, scattering garlic, parsley, and chilli between layers.
9
Drizzle generously with extra virgin olive oil, then rest for thirty minutes before serving.

Chef's tips

Always freeze fresh anchovies for at least 24 to 96 hours before curing to eliminate any parasite risk safely. Never use metal dishes for marinating, as the acid reacts with metal and creates an unpleasantly sharp, tinny flavour.

Ingredient substitutions

fresh anchovies (alici) → fresh small sardines (sarde), butterflied and cured for six hours instead
fresh red chilli → a pinch of dried chilli flakes (peperoncino secco)

Storage

Store the drained fillets submerged completely under olive oil in a sealed glass container in the fridge for up to three days.

Reheating

This dish is intended to be served cold or at room temperature and must never be heated.

Common mistakes to avoid

•Using raw wild fish without prior freezing to ensure food safety.
•Marinating in reactive aluminium or copper containers which taint the delicate fish.
•Leaving the fish in the vinegar for days, which causes the delicate flesh to turn mushy.

Serving suggestions

Serve chilled or at room temperature alongside slices of crusty rustic pane cafone.Pair with a glass of chilled Campanian white wine, such as Fiano di Avellino or Falanghina.Present as part of a classic seaside antipasto misto di mare platter.