Marinated Anchovies with Pickled Peppers and Fried Rosemary
Seamus Mullen's superfood recipe for marinated anchovies with pickled peppers and fried rosemary
Samantha Okazaki / TODAY
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Servings:
4

This dish combines two super foods: anchovies and rosemary. Rosemary has been shown to increase blood circulation to the brain as well as containing anti-inflammatory immune system support compounds. Anchovies are loaded with omega-3 fatty acids.

RELATED: Anchovies and rosemary: Recipes for adding the super foods to your diet

Ingredients

    • 1 cup olive oil
    • 1 clove garlic
    • 4 sprigs rosemary, leaves only
    • Sea salt
    • 12 fillets anchovies (I like to use the white Spanish "Boquerones" or pickled anchovies)
    • 1/4 cup reserved frying oil from the crispy rosemary
    • 1¼ pickled peppers, chopped (like pepperoncini or Spanish piparras)
    • 2 tablespoons parsley, chopped

Preparation

1. In a small pot, add the olive oil and garlic clove. Heat to 325° on a candy thermometer. Carefully fry the rosemary in the oil for 1 minute. Remove the fried rosemary leaves and place them on a plate lined with a paper towel. Season with sea salt.

2. Allow the infused oil to cool to room temperature, then discard the clove of garlic.

3. In a medium sized tray with a rim, arrange the anchovy fillets and top with 1/4 cup of the rosemary-and-garlic infused oil. Sprinkle with the chopped pickled peppers and the parsley. Finish with the crispy rosemary.

4. Enjoy on their own as a tapas snack, or mixed in with a salad.

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Want to live to 100? Add anchovies, rosemary to your diet

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