Marinated anchovies

Method

Layer the cleaned anchovies in a glass jar, sprinkling sea salt between each layer, then cover and refrigerate for 24 hours to cure. Rinse the anchovies thoroughly under cold water to remove excess salt, then arrange them in a clean jar with the garlic, bay leaves, and peppercorns. Combine the white wine vinegar and water, then pour over the anchovies to cover completely. Seal and refrigerate for at least 3 days, preferably 5-7 days, allowing the flavours to develop. Before serving, drain the anchovies, arrange on a plate, drizzle generously with olive oil, scatter with fresh parsley, and season with a pinch of salt and cracked pepper.