we only clean to the anchovies clearing to them the central thorn and the head and leaving to the backs and the salamos slightly.

we prick the chive and small garlic in brounoisse picadito in cuadraditos and sofreimos the vegetables to untimed fire in a mud casserole.

when the onion this transparency, we threw the anchovies and we warmed up return and returned by each side.

we remove from the casserole the anchovies and reserved.

we add the cider to the casserole, raised the fire, we left reduces the juice during

5 minutes and we bound the juice with circular motions of the casserole.

we remove the casserole from the fire we added the anchovies and the pricked parsley, we covered and we let rest

10 minutes.

we serve warms up.