4 servings salt and pepper black freshly ground to taste
1.5 cup white vinegar plain
Equipment
bowl
baking pan
Directions
Split the anchovies up the middle, gut them, and remove their heads and spines. Rinse them drain them.
Spread about ½ of the onion slices onto the bottom of a 9×13 glass or ceramic baking dish.
Lay the anchovies on top in as close to a single layer as possible.
Combine the 1 cup vinegar and lemon juice and drizzle the mixture over the fish. Top with about ½ of the remaining onion slices.
Put the remaining onions in a small bowl and pour remaining ½ cup white wine vinegar over them.
Let the fish marinate in a cool place for 4-6 hours. When the flesh of the anchovies has whitened and firmed up (the acidity will cook it) drain them and transfer them to a different bowl. Season them lightly with salt and pepper, add extra-virgin olive oil to cover, and garnish them with the remaining onion and the vinegar in the bowl.
Let the fish rest for a few more hours in the fridge, and serve them as an antipasto.
