Makes 4-6 Servings
|Manzanilla or fino sherry|
Serve these briny little fish with crostini for an elegant hors d’oeuvres, or keep some on hand to accent Caesar salad, top a pizza, or embellish an antipasti plate.
- 1 pound anchovy fillets
- Kosher salt, as necessary
- 1 cup white wine vinegar
- 2 garlic cloves, minced
- ½ cup olive oil
Lay out fillets in a single layer and cover in salt. Continuing layering fillets and salt until all have been added. Cover and refrigerate for 3 hours.
Remove anchovies from salt and rinse well.
Mix the white wine vinegar, garlic, and olive oil in a shallow pan and add the salted and rinsed anchovies. Allow to marinate for at least 12 hours refrigerated.