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1
Using scissors, trim the fins off of all the anchovies.
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2
Using a sharp paring knife, slit each fish along the belly from head to tail; remove the entrails and rinse well.
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3
Cut off the heads and carefully pull out the spine and pin bones from the top with your index finger and thumbnail.
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4
Separate the two fillets and rinse again.
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5
Arrange a layer of the fillets in a deep oval gratin dish and sprinkle with a tablespoon or two of vinegar.
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6
Continue until all the fish fillets are used, then pour the rest of the vinegar over the fish.
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7
Cover and marinate in the fridge for at least 4 hours.
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8
Remove the anchovies from the vinegar, rinse, and pat dry with a kitchen towel.
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9
Wash out the dish and dry well.
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10
Return a single layer of cured anchovies to the dish and sprinkle with 2 or 3 tablespoons olive oil, a pinch of oregano, a pinch of pepper flakes, a pinch of parsley, three or four garlic slices, and a pinch of salt.
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11
Layer in the rest of the anchovies, sprinkling each layer with oil, oregano, pepper flakes, parsley, garlic, and salt.
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12
Cover again and marinate in the fridge for at least 2 hours.
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13
To serve, bring anchovies to just below room temperature (in Italy they would be served at about 58F).
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14
Remove from the oil and arrange six or seven on each plate with a lemon wedge if desired.
