Steps to Make Award-winning Maria's marinated gavros

Maria's marinated gavros. reek marinated anchovies by Greek chef Akis Petretzikis. A traditional Greek recipe for tasty fresh anchovies that Press down on them with your hands to completely submerge them in the marinade. I always make it in August, when gavros is big enough and keep it refrigirated to eat with ospria in the rainy days of fall!

Su mensaje de motivación llega a millones por medio de su show 'Maria Marin Live'. Often confused with marinating, macerating is a similar form of food preparation. This marinated tofu is super simple and perfect for a quick and easy dinner. You can have Maria's marinated gavros using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Maria's marinated gavros

1. Prepare of anchovies.
2. It's of coarse salt.
3. You need of vinegar.
4. It's of olve oil.
5. You need of garlic.
6. You need of parsley or hot red or green pepper, or rosemary, or bay leaves or grains of pepper, or any combination of these.

It's satisfying and high in protein and will turn you into a massive tofu fan! To marinate means to soak food in a marinade. Don't break my heart Don't break my heart Don't break my heart Don't break my Words that you said Are carved in my heart Together forever Not falling apart You thought about him When I was. Only my guitara Maria, Maria, Maria, Marianna You are not the one!

Maria's marinated gavros step by step

1. Clean the anchovies by removing the innards, cut off the head and remove the spine..
2. Place a layer of coarse salt in a strainer then a layer of anchovies on top, then another layer of salt, then anchovies and so on, until you run out of anchovies..
3. Wrap it in a bag (I use a second one as well) to avoid any smells and leakage and place it in the fridge for 24 hours. If you notice it leaking too much into the bag, you can remove the excess liquids..
4. After 24 hours rinse the salt off the anchovies..
5. Place in a tupperware container and cover with vinegar for 3-6 hours, making sure that you don't let it stay in the vinegar for more than 6 hours..
6. Then, discard the vinegar and place the anchovies in a glass container..
7. Place garlic cut in very thin slices on each layer of anchovies as well as any herbs and spices that you like, according to your taste..
8. Pour the olive oil to cover the anchovies and then place in the fridge with the lid on..

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