After cleaning and washing the anchovies, lay them tidily in a pot and dress with salt, freshly ground pepper, a little chili pepper, two spoonfuls of vinegar, dry white wine, a squirt of lemon, grated bread and a knob of butter. Cook everything over high heat for 10 minutes, bone the cooked anchovies and place them in a casserole together with the cooking liquid. Separately, make a fresh tomato sauce (with cherry tomatoes) with a base of onion, garlic, and extra-virgin olive oil, and pour this into the casserole with the anchovy fillets. Dilute everything with fumet (fish stock), bring to the boil, and adjust the salt and pepper. Proceed by alternating layers of pasta, béchamel and anchovies, like a normal pie. Bake at 375°F for 10 minutes.