19
DIRECTIONS
1. First, prepare the marinade. In a bowl mix well oil, vinegar, lemon juice and add garlic cloves, a pinch of salt and pepper
2. Clean the anchovies. Flake with a knife, remove the head, cut the anchovies open lengthwise along the belly, remove the entrails and the spine and other bones. Wash thoroughly under running water and pat dry with paper towels
3. In a large glass or ceramic bowl (see note) first pour in a layer of marinade, then a single layer of anchovies, and then sprinkle with some of the onions and peppers. Repeat this process until all of the ingredients have been used, so that the anchovies are completely covered by the marinade. Marinade for at least 6 hours in the refrigerator until the flesh of the anchovies is white and firm.
By Paola Lovisetti Scamihorn
Note: When you purchase anchovies you can verify the freshness from its color; it should be bright and intense, the body should be firm. The marinade is a process during which the meat is cooked by the acids contained in the liquids used. It is important not to use aluminum or copper containers, because in contact with the acids can release toxic compounds.