Anchovies with orange marinade
From appetizer to dessert, orange is an ingredient widely used throughout most of Italy for its versatility. Cesarino Fabio, for example, specializes in cooking fish dishes according to the culinary tradition of Grottammare, which is very eclectic thanks to the influence of other countries through seafaring over the past centuries. Magnana with orange - Magnana is the Marche region’s dialect term for anchovies - is a very commonly prepared during the winter months once the oranges ripen.
Cesarino Fabio's Magnana all'arancia recipe
(anchovies with orange marinade)
- 500 g of Magnane (anchovies)
- 20 ml of white wine
- 20 ml of white vinegar
- 75 g of salt
- 2 lemons
- 1 orange
- parsley to taste
- ground green peppercorns to taste
- hot red pepper to taste
- extra virgin olive oil to taste
Wash the anchovies and place them in a bowl.
To prepare the marinade, mix the wine, vinegar and salt and pour over the anchovies.
Add the lemon and orange cut into thin slices.
Let marinate for twenty-four hours in a cool place.
Afterwards, rinse the anchovies in a colander with running water, drain well and place in a serving dish. Season with chopped parsley, a bit of lemon zest (from the second lemon), ground green pepper and hot red pepper.
Sprinkle abundantly with the olive oil.