?Ornellina? Anchovies
Second

Ingredients for 4 people

300 gr. fresh anchovies
1 clove of garlic
10-15 fresh basil leaves
1 pinch of white pepper
1 lemon squeezed
50 gr. Pine nuts
20 gr. Grated parmesan cheese
3 spoons of  extra virgin olive oil
2 pinches of salt

Wash the anchovies (bought already cleaned ? without the bones) and dry them with absorbent paper. Rub a low non-metal container with garlic and put the anchovies inside one nest to the other in a single layer. Dress the anchovies with a sauce made from whipping the oil, lemon, salt and white pepper, basil, parmesan cheese and half of the pine nits. Use the remaining pine nuts to decorate the dish. Put in the fridge for thirty minutes before serving.

Curiosity

Apart from what your fishmonger would say, remember that the freshness of a fish depends on the consistency of its meat: the tougher and whole they are, the fresher.  If they crush in your hands while you are washing them, well, you haven?t made a good purchase!
This recipe is very similar to marinated anchovies, but it has the advantage of allowing to prepare an incredible  fish appetizer in just half an hour. In an era of sushi and sashimi, fish has to be perfectly marinated, but it would take at least 8 hours in the fridge. My friend Ornella introduced the basil and pine nuts to the recipe; in this fashion the sauce is very similar to pesto and makes this recipe really unique!