Trebisacce Alicioccole

Preparation:

Preparation: Wash the tiny anchovies, whole of course, in sea water and let them drain and dry well on a rack. In a clay vase, make a light layer of rather fine salt (since it will have to dissolve completely) and sprinkle abundantly with hot red pepper crushed in a mortar. If you prefer, you can use hot pepper plus sweet pepper (half and half). Make a thick layer of anchovies, then salt and pepper and so on, until you have placed the wooden disc and, by weight, the circular stone. After a couple of months of seasoning, pour a finger of olive oil on the surface to prevent them from coming into contact with the air and keep in a cold place.