1. In a very small saucepan, place the anchovy fillets with ½ tablespoon of EVO oil and the delicate
2. Let them melt completely over low heat and reduce them to a pulp with a fork but without frying them.
3. Remove the pan from the heat, let it cool and add a few drops of Worcestershire sauce, 1 tablespoon of mayonnaise and half a clove of garlic.
4. Mix everything well with a fork and let it rest for a few minutes and remove the garlic
5. Cut the Verona celery with a knife into cubes of about 2 mm thick
6. Cut the peppers into small pieces
7. Season the meat with oil, a few drops of lemon, salt, pepper, the celery cubes and the peppers
8. Gently knead with your fingers to combine the ingredients
9. Using a pastry cutter, plate it giving it a cylindrical shape
10. Decorate the dish with a few strips of pepper, the anchovy sauce and fennel leaves.