CHEF NANDO’s great recipes
ANCHOVIES IN VINEGAR
Ingredients
- ½ kg. fresh anchovies
- Two glasses of sherry vinegar, or white vinegar
- 4 spoonfuls of salt
- A glass of water
- 3 cloves of garlic
- Chopped parsley
- Olive oil
Preparation
Anchovies should be purchased fresh and, to avoid possible diseases, freeze them for 24 hours. Then defrost them again naturally and they will be ready. Thoroughly clean all the anchovies, removing head and spines. Separating the two loins, they must be cleaned with cool water. Drain the water from the anchovies and in a separate bowl, prepare the vinegar, the water and the salt and then stir well till the salt is dissolved. Put the anchovies into the liquid and check if it floats. This will indicate the exact salt and vinegar point. If it rises to the surface, it has excess from salt. If it sinks it means that it has excess from vinegar. Correct the mixture and once it is ready, the rest is put inside the bowl, cover it and leave it in the fridge to macerate for 24 or 48 hours. To serve, the must be thoroughly cleaned with cool water. Place them in a dish and cover them with the garlic, the chopped parsley and the oil. They can be also served on toasted bread slices with spread garlic.
Final shout
Hurrah for the Chef Nandoooooooooooo!!!!!
