Alici di Menaica in Olive Oil With Bread and Fresh Ricotta

1. 1

   Rinse the anchovies under cold running water, pulling off the salt particles gently with your fingers.

2. 2

   Remove the fins and collarbone.

3. 3

   Starting at the collarbone, pierce the underside of the fish with your thumbnail and move down the belly to separate into two fillets.

4. 4

   Remove the backbone and large bones, leaving the small edible ones.

5. 5

   Pat dry.

6. 6

   Repeat with each fish.

7. 7

   Place the anchovies, flesh side up, on a small plate and pour the vinegar over them just to cover.

8. 8

   Let stand for 20 seconds and pour off.

9. 9

   Pour enough olive oil over the anchovies to cover.

10. 10

    On each of 4 plates, place a mound of 2 to 3 tablespoons ricotta.

11. 11

    Drizzle a pool of oil around and over the cheese.

12. 12

    Season the oil and ricotta with salt and pepper.

13. 13

    Lay an anchovy fillet over each mound.

14. 14

    Serve with toasted bread.

* Per serving · 4 servings · Values may vary.