
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.

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.



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.
