| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 16 |
|
Fresh anchovies, gutted; heads removed |
| 2 |
|
Lemons,Juice and zest of |
|
|
Salt and pepper; to taste |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
bn |
Italian parsley, finely chopped; to yield 1/4C |
| 1/2 |
ts |
Crushed red pepper flakes |
INSTRUCTIONS
Lay anchovy fillets out on marble cutting board or cookie sheet. Divide
lemon juice and zest over top of anchovies evenly. Place in refrigerator
and allow to cook 2 hours. Remove from refrigerator, place in mixing bowl
and add salt and pepper, olive oil, parsley and pepper flakes. Stir gently
to coat, careful not to break the anchovies. Set aside. (These can stay
overnight, refrigerated).
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 17:14:56 -0500 (EST)
From: Sue <suechef@sover.net>
A Message from our Provider:
“Jesus: Because only the best will do”