Marinate the anchovy fillets (sardine fillets or whatever you are using) in the Balsamico Bianco for about 30 minutes, in a small container. Bring to the boil plenty of water, with 2 bay leaves, and in the meanwhile prepare the sauce. Cut the onion and peppers into thin strips and sauté them together in a frying pan with 4 spoonfuls of extra virgin olive oil, over a lively heat, for roughly 5 minutes. Take the anchovies out of the Balsamic Bianco and let any excess drip off, pat them with kitchen paper and add them to the vegetables; turn the heat off immediately and put the lid on the frying pan, so that the heat that remains inside will cook the fish. Wash the rocket, dry it thoroughly and chop it coarsely. Remove the bay leaves from the boiling water, add some salt and tip in the pasta. Strain it when it’s still “al dente” and put it in the pan with the anchovy and pepper sauce. Toss the fusilli with the sauce for a few minutes over a high heat, then turn it off, sprinkle with the chopped rocket leaves and drizzle 3 spoonfuls of extra virgin olive oil on top. Serve immediately, with freshly ground white pepper, for a delicious dish of pasta!