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16 Fresh anchovies, gutted and heads removed
Juice and zest of 2 lemons
Salt and pepper to taste
4 tb Extra virgin olive oil
1 bn Italian parsley, finely chopped to yield 1/4 cup
1/2 ts Crushed red pepper flakes
Lay anchovy fillets out on marble cutting board or cookie sheet.
Divide lemon juice and zest over top of anchovies evenly. Place in
refrigerator and allow to cook 2 hours. Remove from refrigerator,
place in mixing bowl and add salt and pepper, olive oil, parsley and
pepper flakes. Stir gently to coat, careful not to break the
anchovies. Set aside. (These can stay overnight, refrigerated).