Preparation time:
1 hour (high complexity)
Ingredients:
500 g fresh anchovies
salt
vinegar
2 cloves of garlic
fresh parsley
olive oil.
Preparation:
Clean the anchovies from the gut, head and spine.
Loosen the two, in strips, and place in a container that can be covered with a lid.
Place a layer of anchovies, a layer of salt and vinegar enough to cover the pieces of anchovies. Continue with this operation until the end pieces of anchovies. Refrigerate 1-2 hours, until the pieces turn white vinegar over due.
Check fish is not raw, ie vinegar to penetrate each piece of fish. If you are unsure, you can leave an extra hour in the refrigerator.
Prepare a cup or other container of olive oil, chopped garlic, chopped parsley as finely as garlic and a pinch of salt.
Mix everything well and leave a little to steep for 30 minutes. When the fish was marinated well drain the vinegar and using absorbent paper towels to wipe a bit of juice remaining fish. When everything is ready, place the fish piece by piece on a plate and pour the mixture of garlic, oil and parsley.
Serve cold as an appetizer.
Bon appetite!
