TABELIAAUTHENTIC RECIPE
Alici Marinate alla CetareseCetara-Style Marinated Anchovies
A traditional starter from Cetara, the birthplace of colatura. Fresh anchovies are “cooked in acid” for 24 hours in lemon juice and white wine vinegar, then finished with colatura and fine olive oil. Fishermen’s knowledge brings out the fish’s full savor without heat.
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Ingredients (4 servings)
- Fresh anchoviesUse exceptionally fresh fish. Freshness determines the success of the dish600 g
- Fresh lemon juiceEssential to “cooking” the fish in acid; bottled juice is not suitable100 ml
- White wine vinegarSupplements the acidity, as lemon juice alone is insufficient50 ml
- Colatura di alici from CetaraDrizzle on to finish; no heating needed20 ml
- Extra virgin olive oilUse a high-quality oil80 ml
- GarlicSlice extremely thinly2 cloves
- Flat-leaf parsleyFinely chop1 bunch
- Dried oregano1 tsp
- Dried chiliSlice into thin rings; omit if you dislike heat1 piece
Method
Fillet the anchovies
- 1 Snap off the anchovy heads with your fingers, open the bellies with your thumb and remove the entrails.
- 2 Carefully remove the backbone by pressing with your thumb, opening each fish into 2 fillets.
- 3 Rinse gently under running water and thoroughly pat dry with kitchen paper.
- 4 Freshness is crucial, so take care with this stage.
Cure the anchovies in acid
- 1 Arrange the anchovy flesh skin-side down in a tray or shallow container.
- 2 Combine the lemon juice and white wine vinegar and pour over to submerge the anchovies completely.
- 3 Cover with plastic wrap and marinate in the refrigerator for 24 hours.
Ready when
When all the flesh has turned white, the acid “cooking” is complete.
Let the anchovies absorb the seasoned oil
- 1 Discard the marinade and gently pat the fillets with kitchen paper.
- 2 Arrange them again on a clean plate or in a storage container.
- 3 Slice 2 garlic cloves extremely thinly and finely chop the flat-leaf parsley.
- 4 Scatter the garlic, parsley, oregano and chili, cut into thin rings, over the anchovy fillets and drizzle generously with olive oil.
- 5 Leave to absorb the flavors for at least 1 hour.
Finish with colatura
- 1 Just before serving, drizzle the colatura in a fine, even stream.
- 2 Serve with bread or crisp toasted bruschetta.
About this dish
The fishermen of Cetara head out before dawn every morning in pursuit of anchovies in the Tyrrhenian Sea. The freshest fish from the day’s catch reach the table: on some days they are salted, on others they begin the long journey toward becoming colatura, and on others they are submerged in lemon juice and vinegar.
Acid-marination techniques, such as scapece and crudo, occur all along the Italian coast, but the Cetara style is distinguished by its finishing touch of colatura. Raw fish is “cooked” by acid and reaches the plate with white, firm flesh. A few drops of colatura then bring the depth of aged savor to its fresh acidity.
This dish uses no fire. Time and acid take care of the cooking, and colatura takes care of the finish. There are no superfluous tools or stages in a fisherman’s kitchen.
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