Cristina Roffi, La Spezia
(Yield: 6 servings)
1 pound fresh anchovies
6 lemons (juiced)
salt and freshly ground pepper
ΒΌ cup extra-virgin olive oil
1 tablespoon finely chopped parsley
zest of 1 lemon
1. Remove heads from anchovies, open, clean, and debone.
2.Wash and pat dry. Place in a deep dish.
3.Pour in lemon juice, season with salt and pepper, and refrigerate wrapped for approx. 2 hours.
4.Just prior to serving, drain off juices, pour oil over fillets, and sprinkle with parsley and lemon zest.