1 pound fresh anchovies
2 cups oil, vegetable oil,
1 cup vinegar
3 tablespoons salt
- We start cleaning the fresh anchovy from the viscera and heads, and they fly.
- Wash the anchovies and cleaned immediately after putting in a strainer to get rid of all liquid or dry with paper towels.
- Take a large bowl and start the layers of anchovies.
- A layer of salt and put over a layer of anchovies, then cover with vinegar.
- When will we fill the bowl with layers of whole anchovies, cover with lid.
- Your Place in the refrigerator for 2-3 days to cook with salt and vinegar.
- Immediately after, take out one to one anchovy, cut open carefully so as not to dissolve and remove the bone.
- As soon as you finish, place the anchovies, but the bone now, a clean bowl, perichynontas with oil, just enough to make them cover it.
* Warning, do not use olive oil
- In the refrigerator, the day will put on oil, maintained at least a month.
- Eaten plain with a salad and is great accompaniment to all legumes.