B&B Palazzo Mascambruno Cariati (CS) - Residenza d'Epoca - Luxury

Ingredients: 400g fresh anchovies, 4 cloves of garlic, olive oil, chili powder (very fine), oregano, red wine vinegar, salt.
Clean and gut the anchovies . In an iron pan  (one that was used before the coming  of Teflon, which also   is a non stick one   ...or  what you have) put 2 cloves of garlic cut into slices, a sprinkle of chili oil in abundance and the anchovies. These are put very thick across the width of the bottom of the pan and collided (head / tail). Put on the heat and add salt and as they heat up just generously sprinkle with oregano. Whilst cooking, the fish are not be turned over, if ever just shake the pan slightly. Cook for 8 / 10 minutes. Then with the help of a wooden  spoon  remove the oil (keep it aside) and flip the anchovies as if they was an omelet with the help of a plate. Put the pan back on the stove with the oil removed before and add more  if you need to , then again, garlic and chilli. Slide the anchovies in the pan (fix the ones that  in the meantime have superimposed) and respice with salt and oregano. When  passed 8 / 10 minutes  spray  vinegar on the "small fish" and drain thoroughly. During this operation  be very careful of oil spatters and "snaps". The cooking of this dish requires a lot of oil do not be surprised! Serve cold.