Gut the anchovies by removing their heads, then open them along the belly, remove the bones and, opened like a book, place them on a plate. Season with the juice of half a lemon, a pinch of salt, a grind of pepper, slices of fresh garlic and a drizzle of oil, then let them marinate in a cool place covered with plastic wrap for at least 2 hours.
Serve them together with a sliced cucumber, the arugula, half a head of curly lettuce and the sprouts.
Bowl
Knife
Italy
| Energy (kcal) | 35.32 |
| Carbohydrates (g) | 1.38 |
| of which Sugars (g) | 1.34 |
| Fat (g) | 0.96 |
| of which Saturates (g) | 0.43 |
| Protein (g) | 5.32 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.03 |
