Ingredients (serves 4)
- 500 gr of anchovies
- juice of three lemons (9 tablespoons of Limmi lemon juice)
- 1 clove of chopped garlic
- extra-virgin olive oil
- sufficient salt and pepper
- chilli pepper (if appreciated)
Scale, open and bone carefully the anchovies, then place them in a pyrex saucepan, sprinkling with the lemon juice and a pinch of salt. Leave to marinate for about 12 hours, until the anchovies fillets do not become light. If you like piquancy… experience to add a bit of chilli pepper.