Recipe for Greek Anchovies – Antzougia
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Anchovies are commonly found throughout Greece in their fresh, salt-packed, and canned states. No matter how they are purchased and prepared, they often find themselves on the Greek dinner table. This particular recipe uses the salt-packed ones. However, you can substitute those for oil-packed anchovies if that’s all you can find.
Greek Anchovies Recipe Ingredients:
- 18 whole salt-packed (preferred) or canned anchovies
- 2 1/2 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- 2 teaspoons chopped, fresh parsley
- Fresh Bread, for serving
How to Prepare Greek Anchovies:
Rinse the anchovies well until all the salt or oil is removed. Using your fingers, pull the anchovies apart lengthwise so that they are split in half. Remove both the head and the backbone as you split it apart. Your goal is to make two filets. If you are using canned anchovies that are already cut into filets, you can skip this step. Rinse the filets again and pat they dry with a dry paper towel.
Place the anchovy filets on a platter. Drizzle with the olive oil, lemon juice, and vinegar. Sprinkle the chopped parsley on the top. Serve with generous slices of crusty, fresh bread.
This post was written by GreekBoston.com