Acciughe alla Marinara

• 200 g (7 oz) salt anchovies
• ground black pepper
• a

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