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1
If EU food-safety compliance is required, arrange the butterflied anchovies (see step 2) in a single layer on a tray, cover, and freeze for 24 hours to eliminate parasite risk. Thaw in the refrigerator before proceeding.
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2
Working one fish at a time, remove the head with a firm pull. Insert a thumb along the belly, run it the length of the spine, and lift the backbone free in a single motion, opening the fish flat like a book. Check that no spine remains. The flesh should be intact, pale pink, and firm.
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3
Arrange the butterflied anchovies in a single layer in a ceramic dish. Combine the lemon juice and white wine vinegar in the ratio 2:1 and pour over the fish; they must be fully submerged. Cover and refrigerate for 3–6 hours — thin fillets require 2–3 hours; thicker specimens the full 6. This is where the dish lives or dies: too short and the flesh remains translucent and unsafe; too long and it turns mushy and sharp. The cure is complete when the flesh has turned from translucent pink to fully opaque white throughout.
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4
Drain the cured anchovies thoroughly, pressing them gently between sheets of kitchen paper. Any residual acidic liquid will unbalance the dressing. The fillets should feel firm and dry to the touch.
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5
Arrange the anchovies on a serving plate. Dress with extra-virgin olive oil, minced garlic, chopped flat-leaf parsley, and peperoncino flakes if using. Allow to rest at room temperature for a few minutes before serving. The oil should pool faintly around the fillets and the herbs distribute evenly; the aroma should read as clean, grassy, and bright rather than acidic.