Marinated anchovies with Mediterranean hartwort and capers

Let’s make marinated anchovies with Mediterranean hartwort and capers. Remove the offal and the head from the anchovies. Split each anchovy in two, using your hands. It’s very easy! Now, pull out the central bone. Cover the anchovies with coarse salt and vinegar. Fish constitutes an important source of proteins in the Cretan Diet, and combined with greens and olive oil it becomes a delicious and very nutritious mezé. Cover the bowl with a kitchen towel, and allow the fish to marinate for 12 hours. After the anchovies have been marinated, arrange them in layers, in glass jars, putting some finely chopped Mediterranean hartwort and capers between them. Fill the jar with extra virgin olive oil which is available on our website. Seal the jar, and store it in a cool place or even in the refrigerator. Serve the anchovy fillets, garnishing them with some chopped Mediterranean hartwort. This mezé is ideally served with ouzo or tsipouro.

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