It goes by the name of alici con peperonata, and it hails from the Italian region of Campania. But it's really just a swell ensemble of silvery strips of fresh white marinated anchovy flesh casually draped over roasted red peppers forming a naughty mound of culinary hedonism ringed by a bead of greenish olive oil. These anchovies bristle with searing brininess, as if they were pickled (they were). The prickly dazzle of the fillets contrasts beautifully with the smooth, ghostly wisp of sweetness emanating from the peppers. Pass the marlin rig and a flute of Krug.