Ingredients
| 16 | fresh anchovies, gutted, beheaded | | 2 | lemons, juice and zest of | | Salt, to taste | | Freshly ground black pepper, to taste | | 4 tbsp. | extra-virgin olive oil | | 1/4 cup | finely chopped Italian parsley | | 1/2 tsp. | crushed red pepper flakes |
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Instructions
Lay anchovy fillets out on marble cutting board or cookie sheet. Divide lemon juice and zest over top of anchovies evenly. Place in refrigerator for 2 hours. Remove from refrigerator, place in mixing bowl and add salt and pepper, olive oil, parsley and pepper flakes. Stir gently to coat, careful not to break the anchovies. Set aside.
Author's Comments
These can stay overnight, refrigerated.
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