Portions / number of persons:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Snacks and tapas
-White wine vinegar
Extra virgin olive oil.
Once clean the anchovies and separated the loins (not Davida remove the dorsal fin) washing with water cold. Prepare a deep bowl of salt. Add the vinegar and mix.
Put the anchovies in vinegar and let stand in the refrigerator. Between two and three hours depending on the size ~ non- and the strength of the vinegar (if very strong even less). If they sangraran much or became very cloudy vinegar replace it, without forgetting the salt.
When to open the Baroque by the center of the spine are already see white ready for alinar.
Put a layer of anchovies in a source or container, pour over chopped garlic and parsley and cover of oil.
Put another layer of anchovies (placed in the opposite direction to the previous layer), chopped garlic and parsley and covered oil and so forth until the anchovies have run down.
Leave in the fridge (I leave you a night) covered with oil to make the flavor of the garlic and parsley.
Serve drained of oil and remove some of the parsley and garlic.