Anchovies are a very tasty oily fish which can be prepared in variety of styles. This recipe can be made using other fish such as anchovies, sardines, tuna back, comber and small gurnard. A wide variety of herbs can be used, including rosemary, parsley and marjoram.
Clean the anchovies, but do not remove the head. Add a pinch of salt, dip in flour and fry lightly over high heat until they turn golden. Remove and set aside.
Heat some white wine, vinegar, extra virgin olive oil, a pinch of salt, white pepper, finely sliced garlic, slice onion and the spring of thyme in a pan. Simmer over low heat for about ten minutes. Add the anchovies and continue cooking for five more minutes over low heat. Remove from heat and leave to cool.
Serve with a good salad of escarole, lettuce and young garlic.