Sardelis pastes (anchovies packed in salt)

Yield: 1 servings

Measure Ingredient

Wash the anchovies thoroughly under cool water; rub them gently between the fingers to remove all salt, and also the skin and fins.

Rinse, and drain. Place in a bowl and cover with vinegar; let stand until ready to serve, then pour off the vinegar and replace it with a dressing of equal amounts of vinegar and oil--enough to just barely cover the anchovies. Serve directly from bowl.

NOTE: These may be eaten in their entirety--bones and all--or the bones may be removed.

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