Raw anchovies with lemon are a classic appetizer of Italian tradition. This simple and delicious dish highlights the intense flavor of fresh anchovies, which are marinated in lemon juice to make them even more tender and aromatic. You can add a drizzle of olive oil and a sprinkle of white pepper to complete the flavor. Raw anchovies with lemon are perfect to serve as an appetizer or as tasty finger food.
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Clean the anchovies thoroughly, remove the head and backbone, split them into fillets and arrange them neatly in a fairly large dish.
Sprinkle with a pinch of salt and a little ground white pepper, drizzle with the juice of 5 lemons and leave to marinate for at least 12 hours, turning them from time to time.
When they have turned pale, remove the anchovies from the marinade and layer them in a porcelain or glass bowl, then cover them with olive oil.
They can be kept for a day, but they are certainly tastier if eaten immediately after marinating.
Basin
Knife
Bowl
Citrus squeezer
Store raw anchovies with lemon in the refrigerator for up to 2 days
Raw anchovies with lemon are a fresh and light appetizer, perfect for summer.
Italia
| Energy (kcal) | 51.77 |
| Carbohydrates (g) | 1.93 |
| of which sugars (g) | 1.93 |
| Fat (g) | 1.18 |
| of which saturates (g) | 0.59 |
| Protein (g) | 7.96 |
| Fibre (g) | 1.04 |
| Salt (g) | 0.09 |
