Cured Anchovies

Chad Jacobsen All Recipes, General, Seafood Recipes

Cured Anchovies

Makes 4-6 Servings
wine WINE PAIRING
Manzanilla or fino sherry

Serve these briny little fish with crostini for an elegant hors d’oeuvres, or keep some on hand to accent Caesar salad, top a pizza, or embellish an antipasti plate.

INGREDIENTS
  • 1 pound anchovy fillets
  • Kosher salt, as necessary
  • 1 cup white wine vinegar
  • 2 garlic cloves, minced
  • ½ cup olive oil

DIRECTIONS

1

Lay out fillets in a single layer and cover in salt. Continuing layering fillets and salt until all have been added. Cover and refrigerate for 3 hours.
2

Remove anchovies from salt and rinse well.
3

Mix the white wine vinegar, garlic, and olive oil in a shallow pan and add the salted and rinsed anchovies. Allow to marinate for at least 12 hours refrigerated.