Acciughe sott’olio – Anchovies

This is a tricky but an easy one – you need to have a jar full of salted anchovies (salamoia). Then you just clean the anchovies under running water, opening them like a book and removing the bones!

I am lucky because the jar was a present from my cousin who works for an Italian cooperative that takes care of the fishing environment…yeah you can be jealous: great quality of anchovies!

After cleaning them you lie your anchovies on a plate (or place them in a jar if you are thinking of keeping them longer), add somefinely sliced garlic and cover them with oregano and olive oil!


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