Salted anchovies are a very useful recipe to prepare during this period… you can generally find anchovies of the right size from April to early June.
… Because they need to be a bit large, otherwise, if they are too small, they will break during the salting period.
For the recipe I propose, I took a jar that contains about 5 lbs of anchovies and you will need about 3.3 lbs of coarse salt.
I find it convenient to prepare them because even if it takes 6-8 months before they can be used, once they are ready, I use them for pasta, to season pizza, to eat them just as they are…
Once they have matured, just put the desired amount in a bowl immersed in water, then rinse them well several times, finally drain them well in a strainer for at least an hour to remove the water well and then season them with extra virgin olive oil (they should always remain well covered with oil) and at that point, they should be consumed within 3-4 days.
To ensure that the maturation is just right, the anchovies should tend towards a reddish color.
So why not prepare them yourself by trying my super tested recipe.
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
About 137 Kcal per 100g
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for Preparing Anchovies in Salt
- 4.4 lbs Fresh Anchovies
- 3.3 lbs of coarse salt
- 7 oz Fine Salt
- 1 wide and low glass jar
Tools
- 1 Jar storage jar
Preparation of Anchovies in Salt
Take the anchovies, remove the heads and guts (not the bones) without opening them, then rinse them well and finally put them in a bowl with a solution of cold water and fine salt and keep them like this for 2-3 hours.
After the time has elapsed, rinse them well and let them drain until all the water is gone.
At this point, take the glass jar, cover the bottom with a layer of anchovies without leaving any gaps, then put a layer of coarse salt.
another layer of anchovies and continue like this until the jar is filled up to one finger from the edge.
Put a closing lid that goes inside the jar, place a weight on top so that it enters inside the jar because during the time they will be under pressure the level will drop.
I put a wooden circle with a container with water inside it, whose bottom perfectly entered inside the jar.
Keep them under pressure for 24 hours, then drain the water that has been produced, add a dash of coarse salt on the surface, and put a spacer that fills the height between the anchovies and the closing lid.
Seal them well and keep them in the dark for 6-8 months.
Follow me on Facebook Pinterest Twitter Instagram Youtube Telegram
If you want to stay updated, subscribe to the newsletter by clicking here
