Instructions: Using scissors, trim the fins off of all the anchovies. Using a sharp paring knife, gut the fish and rinse well. Cut off the heads and carefully remove the spine and pin bones by pulling from the top with the index finger and thumbnail. Separate the 2 fillets and rinse again.

Lay 1 layer of the fillets in a deep oval quiche plate and sprinkle over with vinegar. Continue until all the fish fillets are in the plate and pour over the rest of the vinegar. Let sit to marinate for at least 4 hours in the refrigerator.

Drain each anchovy from the vinegar, rinse and pat dry with a kitchen towel. Wash out the oval quiche plate and dry well. Lay the cured anchovies into the quiche plate one layer at a time with 2 or 3 tablespoons olive oil, a pinch of oregano, a sprinkle of chili flakes, a sprinkle of parsley, a couple of garlic slices and a sprinkle of salt. Layer until all of the anchovies are finished and allow to marinate at least 2 hours, refrigerated.

To serve, bring anchovies to cellar temperature, just about 58 degrees, and place 8 or 9 on each plate drained of oil. The cured anchovies will last like this for 1 week in the refrigerator.

This recipe yields 8 servings.

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