Ingredients:
- ½ kg of big anchovies
- Extra virgin olive oil Castelanotti of Picual variety.
- 2 sprigs of parsley
- 2 garlic cloves
- 2 glasses of sherry vinegar
- 1 glass of water
- 4 tablespoons of salt
Clean the anchovies and remove the bone and that of the loin. Wash and drain them. Dissolve the salt in a bowl with the water and vinegar. Add the anchovies to the bowl with the loins facing upwards and leave to marinate in the fridge for 24 hours so that they absorb the flavours. Wash well under flowing cold water then place them in a bowl. Add the garlic that has been finely chopped or cut into small pieces (to the consumer’s taste), parsley and drizzle with plenty of Castelanotti Extra Virgin Olive Oil.