Canned anchovies


Ingredients: 2 dozen very fresh anchovies, large, approx. ½ kg of coarse salt, extra virgin olive oil (EVOO)

Preparation: We clean the anchovies well, remove the central spine and separate them into two loins. We wash them and we place them in a fresh one on a bed of salt, in layers, layer of anchovies, layer of salt, ending with a layer of salt.

Cover and let it rest in the refrigerator for 24 hours.

We take out, wash, dry and put the anchovies in a container submerged in EVOO. We keep them in the refrigerator, always covered by EVOO, this way they last for weeks, if we don’t eat them before, of course. In this way we obtain very light and soft anchovies. If we prefer stronger flavors, we will follow the same process, but whole anchovies, with guts, head, whole, with salt. And once salted, we clean them like the others. These acquire a darker color and a more pronounced flavor. It goes in tastes.


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