Recipe Acciughe Sotto Sale – Recipe Anchovies in Salt

Acciughe Sotto Sale sold by Gustiamo.com in North America, they come from Cetara, on the Amalfi Coast, Italy
Ingredients
  • 5 lbs. anchovies
  • 5 lbs. rock salt
How to put the Acciughe Sotto Sale:

Gut the anchovies.
Cover the bottom of a terracotta jar with rock salt, and then arrange a layer of anchovies and a salt layer again.
Repeat until you use all the anchovies.
Finish with a layer of salt.
Put a wood disk on top of the jar’s last layer; on top of the disk, place something to act as a weight.
The weight will cause the excess liquids to surface to the top.
Remove it with a clean cloth.

The anchovies will be ready after 2 to 3 weeks.

Salted anchovies from Cetara, Amalfi Coast, sold in North America by Gustiamo.com
How to eat the Acciughe Sotto Sale

Clean the Anchovies from the salt, and de-bone them under running water.
Put the Anchovies fillets to dry on a clean paper towel.
Put the Anchovies fillets in a jar – you can use the same pot they came with after washing it.
Cover with good Italian olive oil.

Cleaning the Anchovies from the salt, and de-boning them under running water.
Putting the Anchovies fillets to dry on a clean paper towel.
Putting the Anchovies fillets in a jar – you can use the same jar they came with after washing it.
Covering with good Italian olive oil.

How to serve the Acciughe Sotto Sale

Serve the Acciughe fillet on a slice of bread, with good butter, possibly Irish Butter.

The Acciughe fillets served on a slice of bread, with Irish Butter, and Italian Felino Salami.