Another one of my favourites. It’s really easy, but it takes a while to prepare. You must use the freshest anchovies as they are only ‘cooked’ in lemon juice. If you can’t get fresh anchovies where you are, you can use small sardines instead. Great with salad as an antipasto.
Clean, wash and fillet the anchovies and dry with kitchen paper.
Layer the fillets in a non-metallic dish, season with salt and squeeze
over plenty of lemon juice.
Leave in the fridge for at least 4 hours. They are ready when they are white all the way through.
When you are ready to serve, remove the fillets from the lemon juice, dress with a little oil and sprinkle the parsley on top.
Finally something other than pasta 🙂 This is another really simple dish which tastes great. My attempt to recreate a dish I was served in a university canteen last week. I’m still trying to get my head around the idea that it doesn’t seem to be possible to eat badly here, even in a student canteen!
In the original version the chicken was beaten into a steak, but I prefer it au natural 🙂 It works best with salted capers but it’s still good with pickled. You must soak either variety first though.
If you can’t find unwaxed lemons, you can wash the wax off in hot water.
4 chicken breasts without skin
flour for dusting
50 grams butter
1 tablespoon capers — preferably salted
1 large lemon — unwaxed if possible
salt and pepper
Dust the chicken breasts with flour
Soak the capers in cold water for a few minutes and drain. Squeeze and zest the lemon.
Fry the chicken breasts in the butter until golden brown. About 15-20
minutes depending on the size.
Remove the chicken and keep warm.
Deglaze the pan with the lemon juice.
Add the zest and the capers and stir well.
Season with salt and pepper.
Pour over the chicken breasts and serve.
Ps I was in an artistic mood when I took this shot. Didn’t really work though 🙂