Alici di menaica
Alici di Menaioca are a gastronomic treasure of Cilento, caught using the traditional menaiola net in the waters of Pisciotta and preserved according to an age-old method: sea salt. An essential dish that captures the simplicity and authenticity of Campanian seafood cuisine, where fresh fish meets the wisdom of time-honoured preservation.
Preparation
- 1
Gently clean the fresh anchovies by removing the head, innards, and central backbone, keeping the fish intact in two joined fillets.
- 2
Rinse briefly under cold water and pat dry with paper towels.
- 3
Prepare a clean, sterilised glass jar. Arrange a layer of sea salt on the bottom.
- 4
Position the cleaned anchovies vertically, alternating the direction of the fillets, and cover each layer with sea salt.
- 5
Continue the process until all the fish is used, finishing with a generous layer of salt.
- 6
Close the jar and store in a cool, dry place for at least 2 hours before consuming.
- 7
When ready to serve, gently rinse the anchovies under cold water to remove excess salt, if needed.
- 8
Present with a drizzle of extra virgin olive oil and, if desired, a hint of fresh lemon.
Chef's Tips
Alici di Menaioca will keep in the refrigerator for weeks in a sealed jar. They are perfect as an appetiser, on toasted bread, or in a salad: their distinctive flavour requires no further embellishment.