Preparation

• 1.

  In a bowl, combine the white wine vinegar and water to create a marinade.

• 2.

  Add the cleaned anchovies to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 24 hours, preferably 48 hours for enhanced flavor.

• 3.

  After marinating, drain the anchovies and pat them dry with paper towels.

• 4.

  In a clean bowl, layer the anchovies, sprinkling sliced garlic and parsley between layers.

• 5.

  Drizzle generously with olive oil and season with salt to taste.

• 6.

  Let the anchovies marinate in the oil for an additional 2-3 hours at room temperature before serving.

• 7.

  Serve chilled or at room temperature with crusty bread on the side.