The recipe of anchovies in salt, a dish to prepare in advance and use in dishes like those of Christmas!
Le most popular recipes of the Neapolitan tradition provide long preservations of foods that are not available all year round, so it is necessary to follow specific procedures to keep foods appetizing.
Among the most tasty dishes that need these treatments are the anchovies in salt. Furthermore, it is a product that can not only be eaten all year round, but which is especially typical of Christmas time, so it is good to anticipate a little for its preparation.
This specification recipe of anchovies in salt foresees that they are prepared in autumn and kept for a few months, after which they can be protagonists and take new life in dishes like the Esacrole pizza or the classical and Christmas salad reinforcement.
Below, the steps to prepare the best anchovies to be stored and reused at the right time.
Ingredients
- 1 kg of large anchovies
- 1 kg of coarse salt
- bay leaves
Cleaning of anchovies
Going to buy the anchovies try to choose large ones. Prepare them depriving them of the bones, removing the head and entrails and opening them to the book. All without the use of water: it is better if they are not soaked because the water could increase the bacterial load of raw fish, canceling the preservative effect of salt.
Complete the preparation
Lay the anchovies in a large, sterilized glass (or even ceramic) jar, alternating the layers vertically and horizontally, and the coarse salt filling the entire container. Place a weight on the last layer of salt and, as soon as it is wet with the whey released from the pasce, it means that the jar can be closed (preferably hermetically).
Leave to macerate for at least 2 months and consume the anchovies eliminating, at the moment, the excess salt, even with water, and use them to season the most delicious dishes of the Christmas tradition and not.
