- 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.
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.
How to serve the Acciughe Sotto Sale
Serve the Acciughe fillet on a slice of bread, with good butter, possibly Irish Butter.