500g fresh anchovies
4 garlic cloves, thinly sliced
250ml aged Corinthian red wine vinegar
2tbs sea salt
1 bunch flat-leaf parsley, finely chopped
50ml extra virgin olive oil
Behead all the anchovies. Grasp the top of each backbone, give it a sharp jerk away from the meat and it will come free, bringing all the little bones with it. This should leave two fillets of meat linked at the tail end.
Wash the fish and place in a single layer in a shallow dish. Arrange the garlic on top. Add enough vinegar to cover and sprinkle with sea salt. Marinate for between six and 24 hours, or until the fillets have turned white and firmed up - this shows that they have been "cooked" by the vinegar. I don't leave them in the marinade for more than six hours, as I like them less vinegary.
Drain the anchovies, rinse in cold water and arrange on a serving plate. Dress with olive oil and parsley.
Eat with a courgette salad and numerous Santorinian tomato keftedes.