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Ingredients
Directions
- The quality of the anchovies is very important; they must be very fresh. Remove the heads and the innards, rinse them in running water and dry them with a cloth. Put a layer of salt at the bottom of a round container. Place a layer of anchovies and then with a layer of salt paying careful attention to press them one against another until you reach the top. Finish the top with a layer of salt.
- Close the top so that it is airtight and put a weight of least 3 km (7 lbs) on the top. Store them in a cool place controlling them every two days removing any liquid that forms. Let them stay for 40 days and they are ready to eat. At this point if you wish you can scrape the salt off and transfer them into extra virgin oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3175g | |
| Calories 6382 | |
| Calories from Fat 4366 | 68% |
| Total Fat 485.16g | 606% |
| Saturated Fat 288.94g | 1156% |
| Trans Fat 0.0g | |
| Cholesterol 1715mg | 572% |
| Sodium 14923mg | 622% |
| Potassium 7843mg | 224% |
| Total Carbs 258.14g | 69% |
| Dietary Fiber 0.0g | 0% |
| Sugars 184.79g | 123% |
| Protein 249.25g | 399% |
