Preparation:
The anchovies have to be well washed, and the head, innards and bones must be removed. Then both sides of the anchovy have to be again washed. Prepare in a bowl, the vinegar, the water and the salt stirring well until the salt has dissolved. Then try floating one of the anchovy's slices in the liquid. If it floats right in the middle it means that the mixture of salt and vinegar is correct. If it floats on the surface, the mixture has too much salt; if it sinks, too much vinegar. Once the mixture is perfect, add the anchovies. Then the bowl has to be covered and left in the fridge for 24 to 48 hours.
Before serving them, they have to be washed in cold water, placed in a dish and covered with lots of small pieces of garlic, the chopped parsley and the olive oil.
They also can be served on slices of toast bread with some garlic rubbed on them |
