Marinated Cantabrian Anchovies Recipe
roasted pepper, shallots & Ravida al limone olive oil (df, can be made gf)
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Ingredients
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Anchovies
Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Anchovies
Rinse the Cantabrian anchovies under cold water and pat them dry with paper towels. Place them in a shallow dish.
- 2
Marinate
In a small bowl, combine the Ravida al limone olive oil, sea salt, black pepper, lemon zest, and lemon juice. Whisk until well blended.
- 3
Add Marinade
Pour the marinade over the anchovies, ensuring they are well coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes.
Vegetable Preparation
- 4
Roast the Peppers
Preheat your oven to 220°C (425°F). Place the red peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is blistered and charred.
- 5
Cool and Peel
Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap for 10 minutes. This will help loosen the skin. Once cooled, peel off the skin, remove the seeds, and slice into strips.
- 6
Prepare Shallots
Finely slice the shallots and set them aside.
- 7
Chop Parsley
Roughly chop the fresh parsley and set aside for garnish.
Assembly
- 8
Combine Ingredients
In a serving dish, layer the marinated anchovies, roasted red pepper strips, and sliced shallots.
- 9
- 10
Serve
Serve the marinated Cantabrian anchovies chilled or at room temperature. Enjoy with crusty bread or as part of a tapas spread.
