MATERIALS:

1 pound fresh anchovies

2 cups oil, vegetable oil,

1 cup vinegar

3 tablespoons salt


RECIPE:

- 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.

    Enjoy!