- 1 kg of anchovies.
- 1 L of white vinegar.
- 2 tablespoon of olive oil.
Clean the anchovies, opening them in 2, and removing the edge. The go under water, and drain .
Store in a glass dish, layered salting generously.
Cover with vinegar and marinate for 24 h.au fees .
The next day, rinse, then put them back in layers, a container with lid. .
Sprinkle each layer of the mixture: garlic, chopped parsley.
Then cover with olive oil .
At appéro, input with tomatoes, on pizzas etc .
Notes: These anchovies prepared in this way are less dry than the commercial preparations. Be careful however, not to exceed maceration time!