- 1 kg fresh, fat anchovies
- 6 piquillo peppers
- 2 cloves of sliced garlic
- 1 sprig of minced parsley
- 10 cl. olive oil
- 2 tablespoons vinegar
- 4 slices dried chili pepper
- De-bone the anchovies, leaving the tails on without removing the fillets.
- Sear in a pan with a splash of olive oil and salt.
- In a saucepan, heat the olive oil and brown the sliced garlic with the chili pepper and the piquillo peppers, cut into strips.
- Add the vinegar and pour the sauce over the anchovies.