Lemon-marinated anchovies (Alici marinate)

1. For safety, freeze the fresh anchovies beforehand for at least 4 days (at -20 °C), then thaw them in the fridge.

2. Snap off the heads, open the bellies with your thumb and pull out the innards and backbone to get two fillets still joined together; rinse gently in cold water and drain on kitchen paper.

3. Lay the fillets skin side down in a single layer in a flat glass or ceramic dish.

4. Mix the lemon juice with the white wine vinegar and salt and pour over enough to cover the fish completely; cover and chill for 4-5 hours until the flesh has turned completely white.

5. Pour off the marinade, arrange the fillets on a platter, sprinkle with the thinly sliced garlic, chopped parsley and sliced chilli, and drizzle generously with extra virgin olive oil.

6. Chill for another half hour before serving and offer with fresh bread.

Tip: Acid does not make raw fish safe - freezing it first is essential because of parasites; covered with olive oil, they keep for 2-3 days in the fridge.