How to Make Salted Anchovies: When anchovy season is here in Sicily, pick up fresh anchovies caught that morning with nets in the Ionian Sea (Mediterranean) from the fish market in Riposto. The season is from May to July.
Wine Tip: Serve anchovies with a sparkling wine like Spumante or a crispy white wine. The saltiness pairs perfect with the clean flavours of dry Champagne or Prosecco or with crispy citrus flavours. A good choice also includes Chablis and Sauvignon Blanc from the New World. Avoid oaked Chardonnay.
RECIPE
Ingredients:
2 kg fresh anchovies – guts & heads removed (Rosario, at the fish market did this for us)
Sicilian Salt – medium crystals
Black freshly ground pepper from the best source (Indonesian or similar)
They have been washed with sea water. Do NOT rinse with tap water!
Method:
In a round ceramic or glass container with straight sides and about 5-6 inches deep. We used 3 containers. You can estimate 1 container per family.
Use on Pizza, in Spaghetti, or as an antipasto.
– Make a mixture of the salt and pepper, 10 – 15% should be pepper, to your taste
– Layer the bottom of the ceramic containers with the salt & pepper mixture
– Place the anchovies one by one flat and tight in the bottom of the jar
– Then add more salt to fill the voids and cover the layer of anchovies
– The next layer of anchovies is perpendicular to the first layer
– Repeat the layers always changing the direction of the anchovies to be perpendicular to the previous layer, making sure there are no spaces or voids
– The final layer should be above the rim, cover with salt, then cover with a piece of wood, and then add a weight. The weight should be equal weight to the anchovies
Store in a dark, cool area for 3 – 4 months. They will last for at least a few years. Use as you like.
Use on dishes like pizza, spaghetti, and as an antipasto.
Antipasto: Salted Anchovies – Remove the salt and drizzle with olive oil and a few drops of vinegar
Antipasto: Fresh anchovies as is pictured, add olive oil, garlic, vinegar, lemon liberally.
Note: Anchovies are not Sardines. There is a difference but they are in the same family.
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and chovies up on the 16th back down on the 21st 5 days later and it they have just sunk down about 2 in chow that door and then we’ve got show let’s show had to had to film the museum remember that full to the rim look at this jum how much look remember when I full to the rim they were full here they were full to the rim look at this look at that and then how where does all that liquid come from from the the water of the yeah no of the no way so what do you do with this now you dump it out no no you leave it yeah that’s a salted water and stay to keep them y wow this should be heavier okay well let’s go find something heavier okay H really should I go find I’ll go find the rock no should I go find I’ll go find The Rock yeah Maya come on let’s go find a rock how does it smell smell good very good more water good stop okay okay so you’re using that for the weight yes can you stra my chief Maybe we that should be good no how mean let’s see if we can straighten it out a little bit okay what if we go like what do you want to do I’m straightening out the level it out oh now it’s level okay okay let’s go for it you this is the uh for making the salt and chub yeah we also we tomorrow we’ll take a few then we do see so you he he’ll clean take the heads off and then we he will clean will take the heads off and the guts out ah okay and then we put in salt then we put in salt perfect perfect what’s the first step Ria the first step is while cleaning the uh anovi taking the head off and the guts out yes and then spread in this uh Nest Year ah so you so you cleaned them wash them for no no wash you didn’t wash you don’t wash because they have been washed with sea water ah okay so then if you wash with uh with normal water and then they get mil mil do ah okay so sea water uh you uh spread in there yes put some uh salt salt okay and uh uh big grain and live there for 1 hour okay so how long have you put them in there for now so so now it’s enough see the the the the Eno is clean with the head off yes so you’ve had them in there for 1 hour already 1 hour already yeah cool so then we’ll do the next batch then we brought some more then we’ll do the salt and black pepper mix okay spr your salt yes we got medium size salt right and uh pepper pepper fresh pepper from Indonesia oh perfect wow Indonesia perfect in the world salt and pepper oh I can smell for oh that more okay well Pepper when the best pepper in the world comes from um Indonesia Indonesia yes see going to get a little bit of salt on the bottom and pepper so there’s three of those ceramic containers No One ceramic and two glass can I put a little more in yes [Music] on okay so now we put the salt in and the pepper inside there yes inside here yes now you line up the one at a time but like one by one I know but with the with the like this or that only one side flat flat perfect see how tight they are yeah perfect okay now the next move is if we do it at the light like this you see the see there perfect okay now you you put some salt to fill the voids okay cover now another layer now another layer perpendicular the other way yes yes this this is going this way now I go this way exactly okay see same way one next to the Other M but flat flat and tight another layer of Sal another layer of Criss Crossing we did this way now we do the other okay what salt salt salt you you thanks L just just for the void is this exciting we we fell to the rim yes because then we put away no we have to wait until October to taste them yes to taste Pasta Pasta okay now what do we put on now it’s ready then we put a bit of now wait now we put it away now where this is uh little not heavy enough but we’ll get more the weight should be equal to the weight of the anchoi which anoi there is about Kil how about a big water bottle no yes okay so that will be a water bottle and we can’t use beer because we want to drink it no stay on there okay this one this one is ready that one is ready [Music] okay so your mother did this too yes when she was well obviously your grandmother too oh yeah yeah reposo was a tradition to do it yeah yeah from May to July yeah everybody was doing saled the and joy and Jo and joy and joy no sardines sardines are a different thing okay so what is the difference between try and explain to the people what is the difference between an anovi and a sardine it’s two completely different fish oh they are yeah belong to the same family but they sardines are they bigger than sardines sardines are bigger yeah and uh the Anjo uh rounder this are caught with a special which has a a very small hole the anchoi get caught in that and canot go out and loses all the blood all the blood so that’s why they good that’s why they taste like that perfect so we use for pizza we used to make a spaghetti we use as a anti anti Pasto as a appetiz appetizer is very simple take the ancho out take the salt out by cleaning open up take the bones out and then olive oil and three drops of vinegar perfect yes and we’re having a a very nice Sicilian white Bianco wine from from uh Mount Etna a poor little and wine is always good [Music] perfect and with that we are having some anchovies these are the anchovies that uh orito was explaining the recipe for you make you clean the anchovies and you put oil and you put a little vinegar some garlic little lemon and they are Exquisite ser with a few olives have you ever tasted have you ever tasted anything like that like you can’t get fresh stuff like this it’s say fresh fresh fresh fresh there is no fishy aftert it’s just fresh very good I taste one if I had a fork well just pick it up with your finger not a problem look at that yeah M perfect no one is always good cow wow and chies wo are we saying chow chow chow chow chow chow and guess what’s in the background a beautiful ionian sea iian sea look at that and the pool look beautiful yeah and so do you ciao
2 Comments
what a lovely house – kitchen
Greetings from Redondo Beach 🇺🇸🇺🇸 Anchovies are rich in omega – nice video and your house is very homey🌷🌷