CANNED ANCHOAS

Ingredients: 2 dozen very fresh anchovies, large, approx ½ kg. Thick, extra virgin olive oil (EVOO) salt.

CANNED ANCHOAS

Preparation: Well cleaned anchovies, remove them the backbone and split into two ridges. The wash and let in a recent placing on a bed of salt, layer, layer of anchovies, salt layer, ending with a layer of salt.

We cover and let stand in refrigerator 24 hours.

We take, wash, dry it and put the anchovies in a bowl dipped in EVOO. We keep them in the fridge, always covered by EVOO, so last week, if we do not eat before, of course. Thus we obtain very light and soft anchovies. If you prefer stronger flavors but follow the same process, whole anchovies, with guts, head, whole, salt. And once salty, clean like the others. These take on a darker color and more pronounced flavor. It is in taste.





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