Ingredients:

½ kg fresh anchovy

3 cloves of garlic

A handful of parsley

One laurel leaf

A few gram of black pepper

Wine Vinegar

Water

Olive oil virgen extra

Salt

Preparation:

One cleans the anchovy by removing the head, entrails and the bones.

Leave them in very cold water for 1 hour. Then take out the water and put new clean water with vinagre, salt, a few leaves of laurel ( two parts of wine vinagre for one part water).

The mixture of vinagre and the water should cover the anchovy entirely with plenty of sal.

The Anchovy should be inside this mixture during 4 to 7 hours depending the size.

When they are ready we will notice that their meat is white and firm.

After several hours of soaking, we drain very well and divide them on a plate to add parsley and fresh garlic.

At the end we pour olive oil virgin extra over the anchovy.

This Tapa is eaten with toasted bread and a cold lager beer.