Name: Marinated Fresh Anchovies (Alici Marinati)
Yield: Makes approximately 48 fillets, or 8 servings
Ingredients: 2 pounds fresh anchovies; 2 cups white wine vinegar; 2 cups extra-virgin olive oil; 2 tablespoons dried oregano; 2 tablespoons hot red pepper flakes; 1/4 cup finely chopped Italian parsley; 4 garlic cloves, sliced paper-thin; 2 tablespoons sea salt; Lemon wedges (optional)

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One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking—and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these delicious little dreamboats truly capture the dreamlike state of the Amalfi coast and the cooking that defines it.

The cured anchovies will keep in the refrigerator for up to one week.

Recipe notes

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