210 cal / 100 g

White wine vinegar Merry


-1/2 kg. of anchovies
-250 ml. of white wine vinegar
-Plentiful salt
-50 ml. olive oil
-4 cloves of garlic
-2 scoops of parsley


The head and the spine is removed from the anchovies. Wash them and put them in a fountain. Make a brine with vinegar and salt and cover the anchovies with the brine. Marinate 6 to 12 hours or until the fillets are white and solid-they are “cooked” by the vinegar. They are drained, placed in a dish on a bed of julienne lettuce. It is sprinkled with oil, finely chopped garlic and parsley. You can add sliced onions and lemon juice (optional).

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