Marinated anchovies are a typical Italian dish and are delicious alone or served with this arugula pesto. They an be eaten as an appetizer, side or main dish.
Ingredients
For the marinated anchovies:
8 ounces (250g) fresh anchovies, cleaned, scaled and opened
White wine vinegar
Salt and freshly ground black pepper, to taste
½ lemon, juiced
Handful of basil, chopped
1-2 teaspoons red pepper corns (optional)
Pinch of ground chili pepper (optional)
Extra virgin olive oil
For the arugula pesto:
3 ounces (85g) arugula
¼ cup (23g) walnuts
½ tablespoon (7.5g) capers
¼ cup freshly shelled peas, boiled in unsalted water for 2-3 minutes
7 large basil leaves
1 clove garlic
2 tablespoons extra virgin olive oil
¼-1/2 lemon, juiced (adjust to taste)
Salt and freshly ground black pepper, to taste
Instructions
For the marinated anchovies:
Layer the anchovies in a rectangular casserole dish. Pour enough white wine vinegar to completely cover the anchovies. Season with salt and freshly ground pepper. Store in the refrigerator for a few hours. The anchovies are ready when they change from transparent to a whitish color.
Drain the marinade and layer the anchovies in a clean rectangular casserole dish or rimmed serving plate. Squeeze lemon on top of each layer of anchovies and top with basil, red pepper corns and ground chili pepper. Pour extra virgin olive oil on top until the anchovies are completely covered. Refrigerate until cold. Consume within 1 day.
For the arugula pesto:
Put all the ingredients in a blender or food processor and pulse until well blended. Refrigerate. Serve on top or alongside the marinated anchovies.