Ingredients to make Anchovies in vinaigrette with parsley:
- Half a kilo of anchovies.
- 2 minced garlic.
- Half a liter of vinegar.
- Half a liter of olive oil.
- 1 bunch of chopped parsley
- I jumped.
How to make anchovies in vinaigrette with parsley:
- We remove the head, guts and spine from the anchovies; we divide them into two loins and remove the tail.
- We wash them, salt them and place them in a container with a lid.
- Add the oil, vinegar, garlic and parsley and mix.
- We are layering the anchovies being careful that each layer is covered by the vinaigrette.
- If once all the anchovies have been placed they are not covered with the marinade, add a little more oil and vinegar.
- We put the lid on and reserve until consumed.
- We must maintain for at least 24 hours in the marinade.
- It keeps well for several days.
- Better in the fridge.