Lemon-marinated anchovies (Alici marinate)

1. Choose anchovies specifically sold for raw consumption and appropriately pretreated; thaw frozen fish 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 – check the appropriate pretreatment with the supplier; serve immediately after preparation. For raw consumption, use fish expressly intended for this purpose by the supplier and appropriately treated, and confirm the necessary pretreatment against parasites. Freshness, salting and acidic marinades alone do not make it safe; fish of uncertain origin should only be eaten fully cooked. Keep refrigerated until preparation and serve immediately afterwards. The raw version is not recommended for pregnant people, young children or people with weakened immune systems.