MARINATED ANCHOVIES

Anchovies get a bad rap. I used to agree, but then a trip to Italy changed my perspective on these punchy little salt bombs. This recipe is inspired by a signature dish on the dinner menu at Raf’s in New York City.

Time: 15 min | Difficulty: 1/5 | Servings: 2

1. Grind Your Fennel

Grind your fennel with a mortar and pestle (if not already ground). 

2. Mix

In a bowl mix the fennel, olive oil, black pepper, lemon juice, and caper juice. 

3. Plate

Lay your anchovies on a plate and pour the marinade over the anchovies.

4. Finish

Top with red pepper flakes and lemon zest and serve with cold butter and a sliced baguette. 

Tip

Make sure you serve with butter and bread. The creaminess of the butter pairs beautifully with the salty anchovies.

THE SHOPPING CHECKLIST

6 anchovy filets ½ tsp ground fennel 4 tbsp olive oil Black pepper ¼ lemon juiced Splash of caper juice (optional) Red pepper flakes or Aleppo peppers, for topping Lemon zest, for topping Cold butter, for serving Bread, for serving (French baguette)