Bone, wash in running water and thoroughly dry the anchovies. Place them in the vinegar for approximately 2 hours. When you take them out of the vinegar, rinse them in a dry white wine. Aside, prepare a cold sauce from salt, chilli pepper, a few drops of vinegar, a splash of brandy and extra virgin olive oil. Lay the anchovies on a bed of roughly chopped rocket, cover that with cubed tomatoes and the onion cut into round slices. Serve with the previously prepared cold sauce.

Ingredients (4 portions): 500 g fresh anchovies 300 g “Camona” tomatoes 100 ml. Extra virgin olive oil 2 bunches of wild rocket 1 large white onion dry white wine brandy white wine vinegar salt chilli pepper  Suggested wine: Torbato di Terre Bianche by Sella & Mosca wineries