Remove the bones from the anchovies and place them in a large shallow earthenware dish. Pour in the vinegar and marinate for 2 hours. Add the parsley and garlic to the oil. Season with salt and pepper. Remove the anchovies from the vinegar and dry them well with paper towels. Place a layer of anchovies in a rectangular terrine and pour over some of the oil mixture. Continue layering until all ingredients are used up. Refrigerate for 24 hours.
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4 lbs fresh anchovies, cleaned, with heads removed
3 cups red wine vinegar
1 bunch parsley, chopped
6 garlic cloves, chopped
2 cups olive oil
1 cup peanut oil
salt, pepper
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30
mn
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Drink a dry white wine with this delicious terrine.
