Easy Appetizer Recipes
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Marinated Anchovy Appetizer
Anchovies have been eaten by people for thousands of years. These little fish live all over the world in temperate ocean waters. In ancient Rome, they were used to create a fermented fish sauce known as garum or were eaten raw. The Romans considered anchovies to be an aphrodisiac. Because anchovies have a strong flavor, they are usually added to recipes in small amounts. They are used to make Worcestershire sauce and many fish sauces. You can find fresh anchovies occasionally at the fish counter, but you can almost always find them packed in oil. Anchovy paste is another way they are added to recipes.
Fresh anchovies have a wonderful, mild flavor, unlike their cured counterparts. While they are eaten frequently in Italy, Morocco, France and Asia, in the United States anchovies are usually served on pizza, in Caesar salad or to make Worcestershire sauce. Anchovies can also be added to salads, pasta sauces, and meats of all kinds. If you have guests who are unfamiliar with anchovies, encourage them to try this cold appetizer before making any judgments. You may want to avoid telling them they are anchovies until after they taste them. Many people are put off by the reputation tinned anchovies have for their intense flavor. When they eat fresh anchovies, most people are surprised at how mild and tasty they are.
Serve this anchovy recipe with other appetizers at a party or potluck. They are excellent for holiday tables of appetizers. This recipe is so simple to make. Most of the time it takes allows the fish to soak up the vinegar and olive oil. This leaves you with lots of time to spend on other dishes.
Marinated Anchovies
Ingredients -
2 pounds of fresh anchovies
Wine vinegar (red or white)
1-½ to 2 heads of garlic, broken into cloves, peeled and thinly sliced
Fresh Italian flat leaf parsley
Extra virgin olive oil
Preparation:
Clean the anchovies by removing the heads and intestines. Rub the fish gently under running water to remove the scales. Rinse the fish well and let them drain.
Lay the fish out in a glass casserole dish and add enough vinegar to cover them. Cover the dish with plastic wrap and let it sit in the refrigerator for at least 24 hours.
Drain the vinegar and fillet the fish, removing the bones.
Lay the fillets so the open side is facing up in a flat bottomed container. Sprinkle the fish with garlic and parsley leaves, and then lay out another layer of fish on top. Repeat the layers until all the fish have been covered in herbs. Add enough olive oil to cover them all and cover the container. Place in the refrigerator for 24 hours before serving.
Store leftovers in the refrigerator.
(Makes 4 appetizer servings)
Photo Description:
Anchovies are really tasty when they are marinated like we did in this recipe. The vinegar almost pickles them, while the herbs and olive oil infuse them with flavor. You can garnish the platter with lemon slices if you wish. Some people enjoy a little lemon juice on their fish. Anchovies are a very tender fish. Once you have tasted them, you will understand why they are so popular. Serve these marinated fish as a cold appetizer at your next party and watch them disappear. It is hard to resist these little morsels.
