Fennel with capers and anchovies

Wash the fennel, cut it into thin slices and boil it for a few minutes in salted boiling water.

Desalt and debone the anchovies, then heat the fillets in three tablespoons of oil until they dissolve. Add a handful of breadcrumbs and a pinch of pepper.

Mix this sauce with the fennel, add the capers, a pinch of chili pepper, plenty of grated pecorino and serve.