Heart of ox with sauce of anchovies

Ingredients:

Heart of ox	Pepper a pinch
Oil as much as needed	Salt a pinch
Garlic one clove	Parsley a spoonful
Anchovies a couple	Half lemon

Preparation 

Take some heart of ox, about a hundred of grams of it each person and cut it in rather thin slices. Put some oil in a frying pan and fry slightly a clove of garlic. 
Remove the garlic, put the heart of ox in the pan and cook both sides of it with a high flame. Shortly after, add in the frying pan a couple of washed anchovies, without bones and cut into small pieces, then crush them with a wood spoon.

Remove the frying pan from the fire, season the heart of ox with a pinch of pepper, 
a pinch of salt, a spoonful of minced parsley and the juice of 
half lemon.

Dish

The heart of ox with sauce of anchovies can be introduced as an excellent appetizer. An appetizer which clearly differentiates from others. 
The secret of this dish is the right balance between the softness of the meat and the spicy fish. Nowadays the heart of ox is not much present in the Italian tables as it used to be. Once considered a poor dish, it was a complete meal based on substances with a low cost (heart, anchovies, bread).