Sicilian Sushi Anchovies - Cooking with Loredana - Living The Life in Sicily - E43 - Part II
- Joan Fehr
- Aug 4, 2024
- 3 min read
Antipasti...How To Make Sicilian Sushi and Anchovies in 3 Separate Ways including one with a SECRET ingredient- plus Little fish called Triglia. The 4 recipes below will be the Antipasti for todays meal. Antipasti in Italy is made up of a number of small dishes usually accompanied by olives and bread (pane).
In the next Episode (44) we will continue the recipe for the Primi Piatti which is the First Course...PASTA WITH SCAMPI AND TOMATO SAUCE (See Episode 44).
Video Part I - Introduction - Episode 42
Video Part II - How to make the Antipasti - 3 different kinds of anchovies - Episode 43
Video Part III - How to make the Primi Piatti (First Course) - Pasta with Scampis - Episode 44
RECIPES FOR ANCHOVIES - 3 DIFFERENT WAYS AND LITTLE FISH (ITALIAN:TRIGLIA OR ENGLISH:STRIPED RED MULLET):
1) Marinaded Anchovies - Sicilian Sushi: Clean, gut, and remove the heads of the Anchovies or have the fish monger do it for you. In a small bowl, marinade the the raw anchovies in EVOO Extra Virgin Sicilian Olive Oil, chopped parsley, sea salt, back pepper, and a juice of one lemon. Let stand half an hour while cooking the remaining antipasti. They are so fresh and thin that they don't take long to turn a little white.
2) Anchovies dipped in flour and fried in Olive Oil: In white flour (Duram Semolina), roll the anchovies and cover with flour lightly. Heat a pan with olive oil, a few chopped garlic cloves, and parsley and let brown, stirring with a wooden spoon. Place the anchovies into the heated olive oil and saute lightly for about 1 minute on each side until done.
3) Anchovies PLAIN - NOT dipped in flour - fried in Olive Oil WITH SECRET INGREDIENT:
Heat olive oil in a new pan with capers from the Aeolian Islands, parsley, red pepper flakes, salt and pepper. Add the anchovies which have been cleaned, gutted and the heads removed. After about 2 minutes, when the anchovies are done, add 2 Tablespoons of raw un-filtered organic apple cider vinegar with mother (Bragg is a good option if available, but in Sicily use the local vinegar). This is the secret ingredient, which takes it over the top!
4) Little Fish or Triglia in Italian (Striped Red Mullet in English):
Note: Make sure the scales have been removed. You can ask them to do this for you at the fish market.
The Little Fish or Triglia are fried in olive oil only. Heat a pan of olive oil. Roll the fish in flour. Place into the heated olive oil. The method is to first place it in the olive oil with the back side down in order to get it browned...hold slightly, then lay it down on it's side. Turn them to the other side. Leave about a minute on each side. In our case, we are 4 persons, so each person gets 1 little fish, but there are other appetizers as well, so that is enough, just a little teazer.
We served with fresh bread and Baked Fresh Black Olives...hmmm.
WINE: We served this with Nerello Mascalese, which is the local Mount Etna DOC red wine in the terroir where we live in Sicily. Nerello Mascalese is a rare grape from Sicilia that produces light to medium-bodied red wines that are reminiscent of Pinot Noir. Mount Etna's volcanic soils are where the best versions of Nerello Mascalese are produced.
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