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It is a typical recipe of Tuscany that our grandmothers used to store anchovies after having put them in salt.
Take the salted anchovies, wash them properly, dry and fillet them; in a chopping board put the parsley, washed and dried and without stems, 2 cloves of minced garlic, 2 spoons of capers in vinegar well drained and chop the mix very fine with the aid of a cutter. In a glass container with a lid, put a bit of chopped mix and then a layer of anchovy fillets and so on until the end of the ingredients. If you want to make the anchovies more spicy, add pieces of chili and cover with Italian EVO oil.