D'a Lumia Cooked Anchovies

Preparation:

Preparation: That is: raw anchovies cooked from lemon juice. Remove the bones and throw away the heads of the small anchovies from the Plaja di Catania (which fishermen also eat raw) and put them, thus open, to cook cold in the juice of two lemons. Leave them in a large dish for about half an hour, so that the action of the citric acid can cook the tender flesh of the anchovies which, from being red, will turn white. At this point throw away the first lemon juice, where traces of the blood of the anchovies will remain, if they were very fresh. Season with first-pressed olive oil, whole parsley leaves, the juice of the other two lemons, salt, pepper, a whole red chilli pepper and garnish with lemon slices.