Ingredienti
[ 500 g | 1 lb ] small smelt
2 lemons
[ 250 ml | 1 cup ] white vinegar
2 garlic cloves
salt
pepper
parsley
[ 125 ml | 1/2 cup ] olive oil
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Ricetta
Clean the smelt and remove the spine. Layer them in a container adding lemon juice, salt pepper, parsley, and garlic for each layer. When the layering is complete add enough vinegar to completely cover the fish.
Marinate in the fridge for 24 hours (the acidity from the lemons and vinegar will cook the fish).
Drain the marinating liquid then add the olive oil. Serve as an appetizer.
Notes: keeps in the fridge for at least week.
Copyright © 2001-2009 Gianmarco Pinton
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