male cunzati. Hard to know what it is if you are not Sicilian. 1 male cunzati ('Anchovies seasoned’ dialect Catania) It is nothing but the delicious marinated anchovies, one of the most popular seafood appetizers and typical Sicilian and Italian sea. The marinated anchovies are a plate poor, Typical of the south of Italy with small variations in the ingredients of the marinade and seasonings. All have marinated anchovies, though, in common, an acid ingredient which causes, precisely, marinating the meat: lemon, vinegar or both. I use the wonderful Sicilian lemons, and add a dash of vinegar just a matter of taste. As for herbs, parsley is indispensable for me, but also fresh oregano and mint aromas give wonderful fish. Remember marinated anchovies are not cooked and therefore may contain a parasite inside the meat, l’Anisakis, very dangerous for humans. Before being eaten raw, then, must be torn down temperature. In the notes at the bottom of the recipe I will explain in detail how to proceed to enjoy your marinated anchovies: I recommend, do not skip this critical step. What else to say? Use to season them an extra virgin olive oil quality, fruity but not too intense, do not overdo the salt, because often marinated anchovies are too salty, consumatele and on the day in which you have prepared. Obviously, if you love Sicily, you have to have a look at all my SICILIAN RECIPES and, if worship the anchovies in particular, all my RECIPES WITH ANCHOVIES, from cakes to those fried or sweet and sour, and of course all my RECIPES WITH BLUE FISH, good, Economic and healthy. And now I wish you good day!
SICILIAN ANCHOVIES MARINATED (easy recipe)Print This
- 500 grams of blast chilled fresh anchovies (if they are not torn down I'll explain what to do in the notes)
- the juice of three lemons (150 milliliters)
- 25 milliliters of white wine vinegar
- extra virgin olive oil, to taste
- fresh parsley, to taste
- 2 cloves of garlic
- a chili pepper
- fresh oregano, to taste (Optional)
- salt and pepper, to taste
If you purchased the anchovies already torn down, the preparation of pickled anchovies will be rapid: Clean the anchovies removing the head. Then open them like a book, by sliding your finger inside, and remove the bones and entrails. So wash them thoroughly under running water. Put the anchovies on a paper towel and blot until they are completely dry.
Slice a clove of garlic and distribute it on anchovies. Finely chop a little’ parsley (Sicily is sometimes also used dry or fresh oregano or mint). Mix in a bowl the lemon juice, the white wine vinegar, some’ fine salt, garlic and parsley.
Arrange the anchovies in a glass vessel (Never aluminum or steel) capacious, low and wide (the ideal would be to have the anchovies in a single layer, so that uniformly marinino), with the skin side facing downwards. Drizzle with lemon juice and cover with plastic wrap for contact.
Keep the anchovies in the refrigerator for 5 hours, then drain from the marinade.
Thinly slice the garlic and the red pepper. Finely chop a little’ parsley. Arrange the anchovies in a serving dish, Salt them lightly. Pour into a bowl of lemon juice and extra virgin olive oil and beat with a whisk to create an emulsion. Season the marinated anchovies with the emulsion of oil and lemon. Distribute the anchovies marinated garlic and chilli, complete with chopped parsley, some’ freshly ground black pepper and some lemon slice. Let Enjoy marinated anchovies immediately, it is good to consume in the same day on which you have prepared, and in any case keep them in a refrigerator (always covered with plastic wrap) until use. Bon appétit!
THE PAIRING: Gose beer in style, German specialty that takes its name from the town of Goslar, in Lower Saxony. In the city of Leipzig, this beer is produced by mid-1700. produced with lactic acid, cilantro and salt. We chose the beer produced at the historic Gose Bayerischer Bahnhof. The aromas of this drink is citrus and spicy, while the taste is slightly acidic. The alcohol content is 4,5%, that should be drunk at around 7 degrees of temperature. With this recipe of marinated anchovies we got a match for concordance: The sour taste of anchovy dressing meets the beer.
The marinated anchovies are NOT cooked, ma crude. Contrary to what is said, namely that the marinating 'bake' the meat of anchovies, the fish remains raw and then in its meat may be present Anisakis, a parasite potentially very harmful to human health. The anisakis is destroyed only by cooking above 60 degrees or freezing over 18 degrees. For this reason, marinating is not enough. If your anchovies were not already demolished (and I advise you to do it even if you already torn down, just to make sure), you have to eviscerarle, open them like a book and remove the bone (without washing them), then lay them out on a sheet of parchment paper (also in several layers, always separated by a sheet of parchment paper) and keep them for at least 96 hours (4 days) at -18 ° C in freezer. He spent 96 hours, transferred the anchovies in the refrigerator and, when they are thawed, wash them carefully and proceed as recipe.