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 a tasty finger food.
Clean the anchovies carefully, remove the head and backbone, split them into fillets and arrange them well spread out on a fairly large plate
Sprinkle them with a pinch of salt and a little ground white pepper, drizzle with the juice of 5 lemons and let them marinate for at least 12 hours, turning them from time to time
When they have turned nicely pale, remove the anchovies from the marinade, layer them in a porcelain or glass dish and cover them with olive oil
They can be kept for one day, but they are certainly tastier if eaten immediately after marinating
Basin
Knife
Bowl
Citrus juicer
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 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.09 |
