All along the coast from the Tyrrhenian to the Ionian and the Adriatic Sea, small anchovies are marinated in lemon juice or vinegar and offered along with many other anti-pasta dishes. This dish is a typical example from the Abruzzi/Molise coast between Pescara and Vasto, where the presence of chili pepper among the ingredients is very important.
- 9 ounces fresh anchovy or sardine fillets
- 1 cup white wine vinegar
- 1 garlic clove, minced
- 1 tablespoon dried oregano
- 1/3 cup extra virgin olive oil
- Ground chili pepper (to taste)
- 4 slices coarse-textured bread
Marinate the anchovies for 10 minutes in a deep dish with just enough vinegar to cover. (Canned anchovies may be used, but rinse well under running water, then dry and bypass the vinegar step.) Drain thoroughly. Put them on a plate and sprinkle with garlic, oregano, olive oil, salt and chili pepper.
Toast the bread slices, place on a serving plate and arrange the prepared anchovies on each slice while still hot. Serve at once.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
323 calories; 23g total fat; 38mg cholesterol; 787mg sodium; 13g carbohydrates; 1g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.