Cut the anchovies, remove the heads and rinse them under running water. Arrange them in a shallow pan and add, before cooking, half a glass of oil, 4 spoonfuls of vinegar, the oregano and the bay leaves (with the central rib removed), a pinch of salt and a dash of pepper. Add 4 spoonfuls of cold water and cook gently for about 10 minutes.
In the meantime, cut the bread into strips and toast them for a few minutes on a hot griddle. As soon as the anchovies are cooked, serve with the hot toast.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.