When you find fresh anchovies, you pretend that you’re in Sicily and make an anchovy FEAST! Today we are traveling through our tastebuds to Sicily!!! Unlike their canned counterpart, fresh anchovies have a light, delicate, and almost fruity flavor.
I paired the fresh anchovies with fresh, herby fennel fronds and toasted bread crumbs for a deliciously flavorful pasta. Adding fennel fronds to your pasta is a great way to use the herby tops of your fennel so they don’t go to waste! While this pasta is usually made with fresh sardines in Sicily, these anchovies are a close cousin to the lighter, more mild meat of the sardine.
I also go over how to make one of my favorite foods on the planet… Italian Marinated Anchovies or Alici Marinate. It’s like a simple, refined, Italian Ceviche. Fresh anchovy filets are “cooked” in the acid of white wine vinegar, lightly seasoned with sea salt, parsley, garlic and red pepper, and cured under olive oil. Be sure to let them sit in the fridge overnight (and up to 1 week) so the fish has time to “cook” in the vinegar!!!
Buon Appetito