Anchovies marinated in lemon
Perfect for an antipasti platter, this easy seafood recipe by Maria Grazia Soncini, is simple to prepare and can be made in just an hour. With the anchovy fillets left to soak in a tangy lemon marinade before being finished with chilli and fennel, this anchovy recipe would be ideal for effortlessly putting together as a canapé or dinner party starter.
Ingredients
Metric
Imperial
Marinated anchovies
- 48 anchovy fillets, fresh
- 300ml of lemon juice
- 100g of white wine vinegar
- 1/2 tsp salt
- 1/2 chilli, cut into slices
- extra virgin olive oil
- freshly ground black pepper
- fennel fronds
Method
- 48 anchovy fillets, fresh
- 300ml of lemon juice
- 100g of white wine vinegar
- 1/2 tsp salt
- extra virgin olive oil
- 1/2 chilli, cut into slices
- freshly ground black pepper
- fennel fronds
By taking the very best fish, seafood and game from the surrounding area and cooking it in a traditional manner, Grazia Soncini has managed to hold on to a Michelin star for over fifteen years. Cooking alongside her mother in the restaurant kitchen, she creates hearty dishes which remind guests of the family dinners they had as children.
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