La Recette les anchois au sel (Anchovies Preserved in alt)

Schools of anchovies run twice a year in the Spring and September along the Ligurian Sea. They are cleaned and the innards are removed and layered in mer de sel (sea salt) in cylinder forms along the entire maritime region. Anchovies are the king of the Ligurian Sea.

The tradition of conserving anchovies in salt goes back to ancient times when they provided a stock of food in the cities and because anchovies and salt were used by the fisherman as merchandise to barter.

Acciughe Salate

Preparation:
The quality of the anchovies is very important; they must be very fresh. Remove the heads and the innards, rinse them in running water and dry them with a cloth. Put a layer of salt at the bottom of a round container. Place a layer of anchovies and then a layer of salt paying careful attention to press them one against another until you reach the top. Finish the top with a layer of salt.

Close the top so that it is airtight and put a weight of least 3 km (7 lbs.) on the top. Store them in a cool place controlling them every two days removing any liquid that forms. Let them stay for 40 days and they are ready to eat. At this point if you wish you can scrape the salt off and transfer them into extra virgin oil.

Anchovies are used to flavor meats, sauces, in stuffing’s and stews. They are eaten fresh marinated in oil, fried, on pizza, in salads, and pasta sauce etc. Anchovies add flavor and give a unique aroma to dishes. Often it is not noticeable in a dish and you wonder what it is that gives it a flavor you never seem to be able to achieve in your cooking. Because it was used to salt dishes as stated above, it is still today a main ingredient in Italian cooking. Anchovies are your friend in cooking and will give you a unique advantage in creating that special flavor to your dishes.

I buy them salted then clean off the salt and store them in a glass container or in a storage bag and keep them in my refrigerator. When using them, take them out and allow the oil to clarify. They have a more pungent flavor then the anchovies already put up in oil in cans. They can be found at most Italian specialty stores. Or buy fresh anchovies and try salting them yourself according to the recipe of San Remo.

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~ by Patricia Turo on July 26, 2010.

3 Responses to “La Recette les anchois au sel (Anchovies Preserved in alt)”

  1. My hat is off to you on this salting business. Outstanding article written well, presented exactly the way salting should be done for this delicacy. Extremely impressed!
    Wonderful post!
    Cheers,
    Penelope

    Like

  2. This is one ingredient, no Italian table should be without. There is no substitute for these flavorful acchiughe

    Like

    • I agree, I use anchovies in my cooking but onlly after learning how important they are in Italian cooking in Italy. My family has been in the restaurant business for many years and no one in my family ever used anchovies except for an anchovy sauce for pasta. I keep a jar in my refrigerator and have added them to many recipes. They make a big difference. Thanks for commenting.

      Regards,
      Patricia

      Like

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