MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Anchovies Marinated In Lemon And Chili
 Categories: Italian, Seafood
      Yield: 16 Anchovies
 
     16    Fresh anchovies; small
           -sardines, or sprats
      2    Lemons; freshly squeezed
      1 sm Dried red chili; deseeded
           -and finely chopped
      2 lg Spring onions; thinly sliced
      2 tb Fresh parsley; chopped
           Extra virgin olive oil; for
           -drizzling
           Sea salt and freshly ground
           -black pepper
 
  Wash the anchovies. Cut off the heads and slit open the bellies.
  Remove the guts (they aren't substantial) under running water. Slide
  your thumb along the backbone to release the flesh along its length.
  Take hold of the backbone at the head and lift it out. The fish
  should now open up like a book. At this stage you can decide whether
  to cut into two long fillets or leave whole, depending on the size.
  Pat them dry with kitchen paper.
  
  Put the lemon juice in a shallow non-reactive dish, add the chili,
  and lay the anchovies in an even layer, skin side up. Cover and
  marinate in the refrigerator for 24 hours.
  
  The next day, lift them out of the juice (they will look pale and
  "cooked") and lay them on a serving dish. Strew them with the spring
  onions and parsley and liberally anoint with olive oil. Season with
  salt and pepper and serve at room temperature.
  
  Notes: Goes great with white wine.
  
  Recipe by Flavours of Tuscany by Maxine Clark, 2006
 
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