September 15, 2009
After tasting this traditional antipasto, you’ll say: ‘who knew fresh anchovies were this good’!
1.5 lbs fresh anchovies
1 can San Marzano tomatoes (28 oz), drained and diced
2-3 Tbsp olive oil
1 garlic clove
1 bunch Italian parsley, chopped
First, remove the scales of the anchovies with a knife under cold running water. Rinse the anchovies. Cut right above the heads and then remove the heads together with the insides. Cut the anchovies lengthwise and remove the spine. Pat the anchovies dry using paper towels.
Preheat the oven to 350F. Pour half of the canned tomatoes into a baking dish. Pour the anchovies over the tomatoes. Mix the garlic with half of the parsley and pour this mixture over the anchovies. Sprinkle with some salt and cover with the rest of the tomatoes. Bake for about 20 minutes, and serve warm with the rest of the parsley on top.
I know, cleaning anchovies sounds like a post-mortem, but it’s not really that hard and the flavor of fresh anchovies is totally worth it.