Eastington@Paddington

From La Cucina Veneziana by Gino Santin

Anchovy Fillets (best you can find). I used Ortiz (which were about $300 per kg, cf $60 kg for the Russino, both at Woolworths)

• Large Onion
• EVOO
• Capers
• Black Pepper

We had this dish a few times in Venice (and even though I love anchovies I was disappointed with the balance of flavours).

The dish, like most is about using the best ingredients, and you will not be disappointed. I note different recipes alter the anchovy to onion ratio, and my only change to this would be to use slightly less onion, ie a normal size onion.