Ingredients:
- Anchovies: 2 kg.
- Pimiento del Piquillo de Lodosa: 24 units.
- Virgin Olive Oil: 1L.
- White Wine Vinegar: 1L.
- Water: 0,300L.
- Salt: 60 gr.
- Bay leaves: 2 leaves
- Pesto sauce

Method:
Blanch the open anchovies by washing with fresh water, and change the water often by fresher one. Prepare the pickle liquid by mixing vinegar, salt, water, and the bay leaves. Cover the already whitish fish with the pickle liquid and keep it in the fridge for 4 hours. Drain it after this time and wash it again with fresh water to remove the excess from vinegar. Marinate the anchovies with olive oil, after cutting them into stripes, and then, add the same amount of onion slices slightly fried in olive oil, and stuff with this the peppers from Lodosa. Then, add the dressing, made up by vinaigrette with pesto and Roncal cheese.