Marinated anchovies in Leggero vinegar

Instructions:

Clean the anchovies, first remove the heads, clean the guts. With a sharp knife, cut along the edge of the fish and gently separate the central bone.

Rinse under water. Dry each fillet with a paper towel.

In a ceramic dish, pour a portion of the mixed liquid ingredients (lemon, vinegar) onto the bottom. Then arrange the fillets, season with salt and pepper, and again drizzle with lemon and vinegar. Layer two or three layers of fish until you use up all the ingredients, then pour the remaining marinade (lemon, vinegar) over it.

Cover the prepared fish with foil and place it in the refrigerator overnight.

After 12 hours, you can drain the anchovies and arrange them in a jar, pouring olive oil to the top. In the jar, add a sprig of rosemary, bay leaf, and peppercorns.

When serving, it is recommended to generously drizzle with olive oil and add capers, sliced onions, sun-dried tomatoes, and pieces of burrata or fresh cheese.

For a special touch, you can drizzle these prepared anchovies with Nota Andante balsamic vinegar.