All along the coast from the Tyrrhenian to the Ionian
and the Adriatic Sea, small anchovies are marinated in lemon juice or vinegar and offered along with many other anti-pasta dishes. This dish is a typical example from the Abruzzi/Molise coast between Pescara and Vasto, where the presence of chili pepper among the ingredients is very important.

RECIPE METHOD

Marinate the anchovies in a deep dish in just enough vinegar to cover for about 10 minutes. (Canned anchovies may be used, but rinse well under running water, then dry and bypass the vinegar step.) Drain thoroughly. Put them on a plate and sprinkle with garlic, oregano, olive oil, salt and chili pepper.

Toast the bread slices, place on a serving plate and arrange the prepared anchovies on each slice while still hot. Serve at once.