ANCHOVIES IN OIL

ANCHOVIES IN OIL   Anchovies in oil are a fish appetizer ready to be savored on bread or to be combined with many other ingredients to add flavor to preparations. They can be prepared in different ways: this version starts with fresh anchovies blanched quickly in vinegar and wine, but you can also start with salted anchovies and put them directly in oil. The safest preparation to make at home is to pass them for a minute in vinegar and wine brought to a boil, in this way, in addition to taking on a particular flavor, you will also be safer from a sanitary point of view. It is important to use sterilized jars and caps and make sure that the oil completely and always covers the anchovies, to avoid the risk of Botox. Anchovies in oil can be flavored with garlic, chilli, parsley or fresh onions. Once ready, they must rest for at least 15 days before being enjoyed.   Preparation of anchovies in oil Remove the head from the anchovies, gut them and remove the bone. Rinse and dry them by dabbing them with a clean cloth or absorbent paper. Arrange the fillets in sterilized glass jars, add chilli and garlic to taste and cover with oil.