The friselle with anchovies, orange and acacia honey they are a rustic and tasty appetizer that is prepared with ease. An unusual and very good version of the classics Apulian friselle, also excellent for a light and quick lunch.
Ingrediants
- 4 friselle
- 150 g of clean anchovies
- a clove of garlic
- the juice of one lemon
- 4 sprigs of parsley
- 1 orange
- dill
- 2 tablespoons of acacia honey
- extra virgin olive oil
- 10 g of white wine vinegar
- salt
- black pepper
The friselle with anchovies, orange and acacia honey I am a fussy eater starter which can be transformed into the main dish of a light lunch and fast but rich in taste.
Very easy to prepare these friselle are characterized by a combination that may seem daring but which is a winner when tasting. The sweet freshness of the orange goes perfectly with the strong flavor of the marinated fish, and on all the delicacy of the acacia honey to complete the balance of the dish. Honey is a precious food, to learn more about its types and uses read Honey in the kitchen: many honeys, many combinations.
They are ready in fifteen minutes but to be able to make them it is necessary to prepare the anchovies in time, which must marinate for at least 5 hours. The necessary precautions for the success of the dish are two: the fish it must be very fresh and the friselle soaked only briefly in cold water, so that they are soft but compact and still slightly crunchy on the inside.
If you like idea of these friselle with fish, for a light and quick lunch, try the Crostoni with tuna, onions and olive paté or the Bruschetta with salmon, gherkins and yogurt.
OTHER TASTY RECIPES: Bruschetta with marinated sardines, Friselle with tomato and basil, Baskets of taco with marinated prawns, Friselle with mozzarella, cherry tomatoes and tuna
How to prepare: Friselle with anchovies, orange and acacia honey
- Execution
- easy
- Preparation time
- 15 min
- Marinating time
-
5h
- Portions
-
4
How to prepare: Friselle with anchovies, orange and acacia honey
Start preparing the recipe by marinating the anchovies. Chop the parsley and garlic in a mixer with 3 tablespoons of oil, transfer the mixture to a bowl and add the lemon juice, salt, pepper and a tablespoon of oil. Arrange the anchovy fillets in a bowl and sprinkle with the freshly prepared marinade, taking care to distribute it evenly: cover with cling film and let it rest for at least 5 hours at room temperature.
After this time, add vinegar and mix well. Drain the anchovies from the marinade and set them aside. In the meantime, cut an orange to live, obtaining the wedges.
Compose the friselle: wet them with a little water to soften them slightly and garnish with marinated anchovies, orange wedges, dill and acacia honey. Bring the friselle with anchovies, orange and acacia honey to the table.
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