Acciughe Marinate Recipe

Clean and salt-cure

Rinse the anchovies under cold water and pat dry with paper towels. Lay them flat on a tray, skin-side down. Sprinkle the coarse sea salt evenly over the flesh. Let sit for 20 minutes to draw out excess moisture and firm the flesh.

Rinse and drain

After 20 minutes, gently rinse the salt off each fillet under cold running water. Pat dry thoroughly and arrange the butterflied fillets in a single layer in a shallow nonreactive dish (glass or ceramic).

While the anchovies rest, make the quick pickled onions. Combine white wine vinegar, water, sugar, and salt in a small saucepan and bring just to a simmer so the sugar and salt dissolve. Place the thinly sliced red onion in a heatproof bowl or jar and pour the hot pickling liquid over the onions. Let cool to room temperature (about 20–30 minutes). The onions can be used once cooled; refrigerate if not using immediately.

Whisk together the 200 ml white wine vinegar, 120 ml extra-virgin olive oil, fresh lemon juice, and freshly ground black pepper in a small bowl. Taste and adjust: it should be bright and tangy.

Scatter the sliced garlic, sliced red chilies (or a light pinch of dried red chili flakes for heat control), and rinsed capers evenly over the layer of anchovies.

Pour the marinade evenly over the anchovies so they are just covered. Press down gently with a second shallow plate if necessary to keep the fillets immersed. Cover the dish and refrigerate for at least 2 hours, preferably 4–6 hours, to allow the flavors to meld and the acid to slightly 'cook' the fish. For a firmer texture, marinate up to 12 hours.

When ready to serve, remove the anchovies from the fridge. Spoon off any excess liquid if there is too much; reserve a little of the marinade to drizzle when plating. Sprinkle the finely chopped parsley over the anchovies and scatter the quick pickled onions on top or alongside.

Arrange the marinated anchovies on a serving platter with pickled onions and lemon wedges. Drizzle with the reserved olive oil (about 1 tbsp) and, if desired, a little more lemon juice. Serve with crusty bread or toasted crostini so diners can place anchovy fillets and onions on bread.

Leftovers: keep refrigerated in a covered container for up to 48 hours. The flavors intensify over time; discard if texture or smell becomes off.