Although you might not find lemons from Amalfi in your local market, do take time to pick the most fragrant lemons on offer. You really will taste the difference.
Ingredients
(serves four people)
700g fresh anchovies;
salt, freshly squeezed juice of 6 untreated lemons;
6 tbsp extra virgin olive oil;
1 tsp dried oregano; extra lemons for decoration.
Preparation
First attempts at deheading and boning these delicate little fish can often result in some raggedy looking specimens, but after the first few tries things get easier. Remove the head and the interiors then gently flatten fish open with your thumb and tease the backbone away from the flesh, leaving the tail intact (this helps keep the alici from falling apart.) Leave anchovies under gently running water for ten minutes, after which drain them well.
Arrange a layer of dry anchovies in a terrine, sprinkle with salt and spoon over some of the lemon juice. Continue with the layers until all anchovies and lemon juice have been used and leave to marinade for at least 4 hours. To serve, drain off lemon juice, dry anchovy fillets and arrange them on a platter. Drizzle with the extra virgin
olive oil and sprinkle with dried oregano, arranging wedges of lemon around the platter for decoration. (Some flakes of dried chilli or a little chopped parsley can also be added if wanted.)
