- 1 kg. anchovies
- 2 cloves garlic
- 1 dl. vinegar
- 1 dl. olive oil
- 1 tablespoon chopped parsley
- Clean the anchovies in cold water and remove the head and spine leaving two fillets. Dry them well, season and place in a bowl without overlapping them.
- Cover with vinegar and let marinate for about 2 or 3 hours in the refrigerator. Then drain the vinegar, cover with oil and sprinkle with sliced garlic.
- Serve cold sprinkled with chopped parsley.