Get a site

Marinated anchovies

marinated anchovies 320Marinated anchovies: The marinated anchovies – an Italian antipasto that you find served along the coastlines of Italy, are very different from those salty offerings that you find squeezed into small jars and made available in the supermarkets all over the world.

The experience of those salty anchovies has put some people off trying the real thing. Freshly prepared anchovies in oil are served as an appetizer here on the little Italian island of Ponza and are reasonably easy to prepare. Once you have prepared fresh anchovies in oil they will keep for a number of days in the fridge and you may never buy another supermarket jar of them again!


  • 500 grams fresh anchovies
  • 1 medium clove garlic
  • Juice of 2 medium lemons
  • 1 small palm full of fresh Italian parsley, finely chopped
  • 200 ml vegetable oil
  • 2 – 3 tablespoons white wine vinegar

marinated anchovies 320

  1. First clean the anchovies: remove the head, open the belly of each fish, discard the inners then spread the fish open to make it flat and pull the spine to remove it along with any other bones that you find.
  2. Rinse them under water and pat dry.
  3. First marinate the anchovies in the vinegar for 2 hours then remove them and pat each one as dry as you can.
  4. Combine the lemon juice, garlic, oil and parsley.
  5. Add a single layer of anchovies in a shallow dish and pour over some marinade.
  6. Continue to layer in this way and ensure that the anchovies are completely covered in the marinade.
  7. Cover and place at the bottom of your fridge for 5 – 8 hours before serving.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.