Anchovies in Green Sauce

Debone the salted anchovies, remove the inedible parts, and carefully separate them into fillets. Proceed carefully to keep them intact: they should be clean and free of the central bone.

Transfer the fillets to a bowl and rinse them with white wine vinegar. This step should remove any surface salt residue and flavor the fish; drain them when they're clean, without leaving them submerged longer than necessary.

Drain the fillets thoroughly and dry them gently. Pat them dry, without crushing them, until excess moisture is removed: a dry surface allows the aromatic cream to adhere better and prevents the dressing from diluting.

Chop it very finely clove of garlic and fresh parsley, then collect them in a small bowl. Pour in the extra virgin olive oil and mix until you obtain a smooth, fragrant cream, thin enough to spread over the fillets.

Arrange the anchovies on a serving platter, arranging them in an even layer. Avoid overcrowding, so the dressing can evenly coat each fillet and the dish will maintain its compact consistency.

Sprinkle the fillets with the garlic, parsley, and oil cream, spreading it evenly. If you want a spicy note, add the chili pepper chopped to taste. The dressing should coat the anchovies without completely covering their appearance.

Cover the dish and let it rest for at least 24 hours before serving. During this time, the aromas will meld and the oil will develop flavor; the perfect result will be tender, glossy fillets, beautifully scented with parsley and garlic.