Anchovies in oil
Published on 28 April 2014
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Ingredients and method
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Anchovies in oil are delicious, especially those bought in salt-packed tins, cleaned and preserved in extra virgin olive oil from Lake Garda.
Preparation is very simple.
Buy a tin of salt-packed anchovies.
Remove them from the salt. Under a thin stream of cold running water, open each like a book, starting at the head and sliding your thumb towards the tail.
Remove the backbone and rinse away any impurities.
As you clean and wash them, place them on kitchen paper to dry.
Put some oil in the bottom of a glass or plastic container and arrange the anchovies in layers, adding a splash of oil between each layer.
Finish by completely covering them with oil.
They keep for a long time in the fridge.
I use them in various dishes, and for a quick snack too.
A bread crostino, a little butter and an anchovy fillet — delicious!
Preparation is very simple.
Buy a tin of salt-packed anchovies.
Remove them from the salt. Under a thin stream of cold running water, open each like a book, starting at the head and sliding your thumb towards the tail.
Remove the backbone and rinse away any impurities.
As you clean and wash them, place them on kitchen paper to dry.
Put some oil in the bottom of a glass or plastic container and arrange the anchovies in layers, adding a splash of oil between each layer.
Finish by completely covering them with oil.
They keep for a long time in the fridge.
I use them in various dishes, and for a quick snack too.
A bread crostino, a little butter and an anchovy fillet — delicious!
Original source: https://incucinaconlilly.com/2014/04/28/acciughe-sottolio/
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