Anchovies with black pepper

Clean the anchovies removing the head and entrails, wash them in sea water and let them dry well on a trellis.

In a crock pot with a thin layer of salt rather up (once they used rock salt of Lungro, Cosenza, mine or Timpa del Salto in Belvedere di Spinello, Catanzaro, well pounded) and sprinkle liberally to peppercorns coarsely crushed you in a mortar, then a thick layer of anchovies, then salt and pepper etc, ending with the anchovies.

Be careful not to overdo with salt so as not to risk having then sky-high anchovies.

Download a disk of wood with a thickness of a few centimeters in diameter lower than the opening of the jar, and above the disk to weight cutlery, a circular stone (for those who are in proximity of rivers).

Put in cool place and check from time to time that the anchovies are very damp surface for the salt that is dissolved completely.

If dry, add a brine that prepare by dissolving salt in water in proportion of 100 g salt per litre of water, sterilize with boiling and making cool completely before pouring on the anchovies.

Do mature for at least 3-4 months.