Truffled anchovies
Instructions
Carefully water the anchovies under running water.
Remove head and backbone, divide them into fillets and dry thoroughly.
Clean the nose and cut it into thin slices.
In a glass jar you have a layer of anchovies, cover with one, sprinkle with truffle oil.
Continue layering until exhaustion ingredients and seasoned with plenty of oil.
Let season keeping in cool place for a few days.
Accompanying wines: Barbera d'Asti DOC, Sangiovese, Colli Martani DOC Cilento DOC.