Chicken breast with honey lemon and vegetables
second courses from Italy
Marinated anchovies of the city of Pazin
Marinated anchovies of the city of Pazin
ready in
50 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
These anchovies are prepared according to the recipe of Trattoria City of Pazin to Trieste, where I recommend you go for a good meal of fish. I worked there and I have seized this little delight!
preparation
step 1
Clean the anchovies by cutting off the head, viscera and bones, opening them in half as in the photo. Wash them well under water and remove the scales. Halve the lemons and squeeze them with the juicer.
step 2
Lay the anchovies in a container (preferably glass), trying not to cover them with the moon laltra cover with a handful of coarse salt and two tablespoons of lemon juice. Proceed in layers up to end them.
step 3
Coat well the last one layer with all the lemon juice remained close the container and leave it out of the fridge, in a cool, sheltered place for at least 24 hours.
step 4
Spent the time necessary, remove the anchovies from the marinade and rinse several times under the water in order to remove fresh lemon, salt and the remaining scales.
step 5
After applying several layers of paper towels on the table lay the anchovies and repeatedly pat dry with paper. They must be completely dry.
step 6
Clean the carrots and cut them with a potato peeler into thin rounds. In a glass baking dish lay the anchovies as he had done to marinate, add a little salt, plenty of pepper and carrots into rounds.
step 7
Cover with one or two tablespoons of extra virgin olive oil. Continue layers until finally the anchovies and cover with the oil and carrots. Cover the baking dish and keep in the fridge for at least 24 hours.