I was never a big fan of anchovies, in fact, they repulsed me. One summer on my parent’s boat, I became very seasick. Our Italian Captain, Mario, gave me one little salty anchovy fillet on a cracker and told me it would cure my ailments right away. He explained to me in Italian that I needed to be “one with the sea.” It absolutely worked! I also became very fond of alici, anchovies. This antipasto is my version of the marinated anchovies I had in Porto San Giorgio at a restaurant on the beach, Ristorante Chalet Vela. How beautiful this dish looks once you have layered all the ingredients on top of a starburst of anchovies. Serve with Crostini or crackers for a crunchy, salty, delicious bite! Enjoy with a chilled glass of Lumavite Falerio.
See ingredients, directions and pairings.
1 Jar of Imported Italian Anchioves in Olive Oil, drained, remove any bones
2 Cloves of Garlic, finely chopped
2 teaspoons Italian Parsley, chopped
4 tablespoons Lemon Juice, freshly squeezed
3 tablespoons EVOO
2 tablespoons Aged Balsamic Vinegar, I recommend Villa Manodori
1 tablespoon Red Wine Vinegar
1 Pinch of Crushed Red Chili Peppers
Sea Salt & Fresh Cracked Black Pepper to taste