Ingredients
2 pounds fresh anchovies
1 to 2 cups/250 to 500 ml white-wine vinegar
4 to 5 cloves garlic
1 cup/250ml extra-virgin olive oil
Salt (to taste)
4 sprigs Italian parsley
Directions
1
Steps to Make It
2
Gather the ingredients.
3
Clean the anchovies. This is not difficult, but you'll get better at it with practice. First, you'll remove the heads from the anchovies. Then, using your thumb, remove the innards and spine. Rinse them thoroughly under cold water.
4
Lay the anchovies flat, covering the bottom of a glass baking dish. (Note: It is important to use a glass dish, not metal, so the fish do not take on a metallic taste.)
5
Place them in the freezer for 3 hours to completely freeze the fish. Freezing the anchovies to -4 F/-20 C can prevent illness from parasites found in raw fish.
6
Remove the anchovies from the freezer.
7
Cover them in vinegar until all anchovies are submerged in liquid.
8
Finely chop the garlic and sprinkle over the anchovies, then pour the olive oil into the baking dish.
9
Seal tightly with plastic wrap and place in refrigerator to marinate for 2 to 3 hours.
10
Season to taste with salt and top with freshly cut parsley. Serve with slices of rustic bread and Spanish olives.