Soak the stale bread in warm water for a couple of minutes, then squeeze it thoroughly and crumble it up in a bowl. Add the finely chopped clove of garlic and anchovies, the grated pecorino, the eggs, Piccantissima, parsley and breadcrumbs. First combine the ingredients with a fork, then work with your hands until you have a smooth, soft mixture. Take small quantities of it and shape them into walnut sized balls, placing them on a plate. Heat the oil in a deep, heavy-bottomed frying pan and fry the little balls briefly, a few at a time, turning them around until golden-brown all over. Then remove them using a slotted spoon and place them on absorbent paper to soak up the excess oil.
Served hot, accompanied by vegetables or a mixed salad, these croquettes make an appetising main course. On their own, they are delicious, mouth-watering morsels to serve with aperitifs or among appetizers at lunch or dinner.