Clean the anchovies of their salt and bones. Finely chop the parsley leaves together with the cloves of garlic and the chilli pepper. Lay the anchovies in a bowl well distanced from each other and in layers, sprinkling the chopped garlic, parsley and chilli pepper, between one layer and the next. Cover them completely with the olive oil and leave to rest for at least 12 hours.
This recipe, which is typical to the Siena area and Tuscany in general, is very old and – in its simplicity – absolutely “tantalising”. The anchovies can be served on toasted bread (like bruschetta) as an appetizer, or threaded on toothpicks – in pieces – for an aperitif with chilled white wine: watch out
though – anchovies can make you very thirsty!
(1) "Sotto pesto" (= in Pesto): is a typically Sienese term used for this dish, which has nothing to do with the basil pesto from Liguria.