An appetizer to be proposed as an aperitif, a simple dish to serve as an appetizer, or a natural and always ready main course, to be enjoyed when we do not have enough time to cook: anchovies macerated and pressed in salt.
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It is a fish-based dish, delicious and alternative, able to keep itself for a long time and naturally in your refrigerator, without preservatives and in an eco-friendly way.
TO REMEMBER!
making a dish in an ecological way they are often enough a few simple tricks: containers, utensils, kitchen cloths and all that is used during the preparation and preservation of food must be fresh from the laundry, in order to avoid the presence of bacteria. In fact, we remind you that the realization of these dishes does not involve the traditional cooking of the dishes, but a maceration in salt (alternatively in vinegar or under the sun), so it is important to do even more attention to normal hygiene rules.
PREPARATION
Buy a kilo of fresh and firm anchovies, better if very large.
Wash them well by adding a little baking soda e rinse them thoroughly under running cold water.
Take an anchovy at a time, gently remove the head and bowels, taking care not to break them and not to touch the bone inside.
After cleaning, rinse them and then pat them gently with a cloth clean and dry. At this point preparation can begin real, which involves a natural "cooking" in salt.
Take a glass or earthenware vase of medium height. Create (and compact well) a layer of coarse salt on the bottom of the container, lay down a layer of anchovies taking care to place them well alongside each other, cover everything with a thick layer of coarse salt.
Repeat the same operation alternating layers of anchovies and layers of coarse salt, until it reaches the rim of your bowl. We remember that the first and last layer must be strictly salt (essential for cooking, sterilizing and maintaining fish).
Once filled the bowl, cover it with a recessed wooden plug (the lid must enter the jar and at the same time cover everything well).
Over the cap lay a river stone, a stone or in any case a weight of about two kilograms, evenly distributed on the lid.
TO KNOW!
It is important to remember that over time, with the presence of salt, anchovies lose water, which rises to the surface forming a plug inside. We recommend that you never remove the water (which makes an additional protective layer to the anchovies) and of leave everything in the container for 3-4 months.
After this time you can remove the anchovies from the jar, taking care of desalt them under running water, pin them and dry them with a cloth clean.
At this point you can season them with garlic, vinegar, parsley and chilli, arrange them in layers in another container e cover them completely with oil.
Now put your anchovies in the fridge; you can keep them like this for months and use them at any time!Bon appetit!
