250 g/9 oz salted anchovies
200 ml/7 fl oz olive oil
1 clove garlic


1.Place the anchovies flat on a board, skin side up.
2.Press along the backbones with your thumb, then turn them over and remove the bones, Rinse the fish and then chop.
3.Heat the olive oil in a saucepan.
4.Add the garlic and cook until it has turned brown, then remove and discard.
5.Add the anchovies and cook, mashing with a wooden spoon until they have completely disintegrated.
6.For poached eggs, hot boiled vegetables or pasta.

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