Allergens:
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Anchovies 0.25 kg
Table salt 7.5 g
Vinegar 0.125 l
Garlic, bulb 0.5 ud
Parsley 3.75 g
Olive oil 0.063 l
Elaboration
  • Wash and remove the bone from the anchovies.
  • Sprinkle with plenty of salt, cover with vinegar and leave the anchovies in the fridge till the flesh turns white.
  • Chop garlic and parsley in Brunoise.
  • Remove the anchovies from the vinegar, dry them properly, place them in layers, sprinkle with garlic and parsley and add a sprinkling of smooth olive oil.
  • They are kept covered some days in the fridge.
  • Anchovies must be previously frozen to avoid contracting anisakiasis.
Nutritional information (1 portion)
Fiber 0.04 g
Saturates 1.07 g
Monounsaturated fatty acids 1.31 g
Polyunsaturated fatty acids 1.01 g
Cholesterol 27.26 mg
Calcium 14.2 mg
Iron 0.47 mg
Zinc 0.21 mg
Vitamin A 21.07 ug
Vitamin C 1.46 g
Folic acid 4.72 ug
Salt (Sodium) 623.0 mg
Sugars 0.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.