Clean the anchovies, removing the head and bones.

Roll in flour and fry in olive oil. Salt and cool.

Finely cut the onion and sauté with sliced garlic which will be removed once fragrant.

Add a sprig of aromatic herbs (bay leaves, rosemary, sage), ½ litre of white wine, and a glass of red wine vinegar.

Allow to evaporate for several minutes.

Add salt, pepper, sugar, and a glass of water.

Reduce liquid to taste and cool.

Cover the anchovies.

Let sit and serve.