Ricetta Cipollotto bruciato and alici di San Benedetto

For the rice of the bruciato cipollotti and alici di San Benedetto, pack 4 cipollotti and arrange them in a pyrophyll; add a salamoia prepared with 1 liter of water and 20 g of salt. Lasciateli marinare, in the refrigerator, for 3 days. Infine sgocciolateli and cuoceteli sulla brace a medium high light, under the cappello for 4-6 minutes, finché non si bruciano.