Alici di Amy | Amy’s Anchovies

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.

Receipt Date: August 4, 2020
Difficulty: Easy
Measurements: Imperial (US)

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


Pour anchioves into a collander to drain.
Gently remove anchovies, one by one, placing them on a serving player to form a round starburst shape.
Drizzle lemon juice, EVOO, balsamic, and red wine vinegar evenly over your starburst.
Uniformly sprinkle the garlic, crushed red pepper and sea salt and pepper to taste.
Top it off with a generous sprinkle of Italian parsley.
Serve with crostini. See Recipe.

Amy’s Favorite Pairing


$35.00 750 ml

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