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Easy
Published 1986
Drain and rinse the anchovies. Split each little fish, removing dorsal fin and backbone. Rinse several times, then dry. Arrange the cleaned fillets radially on a flat plate. Grind some pepper over them, sprinkle with parsley and sliced garlic. Anoint with olive oil.
An appetising start to a meal consists of a plate of these anchovies, a dish of haricot or marble beans cooked then dresse