Anchovies in oil: homemade preserved
The anchovies in oil are a fish appetizer ready to taste on bread or to combine with many other ingredients to add flavour to the preparations.
They can be prepared in different ways: this version starts with fresh anchovies quickly blanched in vinegar and wine, but you can also start with salted anchovies and put them directly in oil.
The safest preparation to do at home is to pass them for a minute in vinegar and wine, in this way as well as taking on a particular flavour, they will also be safer from the point of view of hygiene and health. 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 botulinum. The anchovies in oil can be flavoured with garlic, chilli pepper, parsley or fresh onions. Once ready, they must rest for at least 15 days before being eaten.
How to prepare anchovies in oil
Remove the head of anchovies, eviscerate them and remove the fish bone. Rinse and dry them with a clean cloth or paper towel.
Bring the vinegar and white wine to the boil in a pan, add the anchovy fillets and leave to cook for a minute. Drain them and place them gently on absorbent paper to dry and cool. Place the fillets in sterilized glass jars, add chili and garlic to taste and cover with oil.
Seal them tightly and let them rest for at least 15 days before consuming.