Salted anchovies

Preparation:

Preparation: Clean the anchovies by removing the head and arrange them in layers (three layers of anchovies and one of salt) in a cylindrical terracotta vase. Cover with a final generous layer of salt and place a substantial weight underneath. Leave them like this for at least three months, checking from time to time that they are covered in brine and adding more if necessary, dissolving some salt in water (nine parts water and one part salt) and letting them cool before pouring it over the anchovies.