Anchovies in green sauce

Anchovies in green sauce

Acciughe in salsa verde

By
From
The Collection
Makes
a 300g batch
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g anchovy fillets in oil

Salsa verde

Quantity Ingredient
2 tablespoons white wine vinegar
good country bread, crusts removed
bunch flat-leaf parsley, stalks removed and very finely chopped
1 small chilli, finely chopped
1 garlic clove, puréed
10 cornichons, very finely chopped
15 salted capers, soaked, drained and very finely chopped
extra virgin olive oil, as required

Method

  1. Drain the anchovies and put a layer of them in the base of a narrow, medium-sized ceramic container.
  2. To make the salsa verde, pour the vinegar into a bowl, add the bread and soak for a few minutes. Remove and squeeze dry, then finely chop. Put into another bowl with the parsley, chilli, garlic, cornichons and capers, and mix well, adding enough olive oil to achieve a sauce-like consistency.
  3. Cover the anchovies with a layer of salsa verde, then top with another layer of anchovies. Repeat until all the anchovies are covered with sauce. Add enough olive oil to cover everything, and refrigerate for a day, after which the anchovies are ready to eat. Keep refrigerated for up to a week.

Variation

  • "Italians normally use parsley, basil or rocket as the green base for a salsa verde, a sauce that is often made with rather unorthodox ingredients by non-Italian chefs. When you come home and feel a little peckish for something salty, these anchovies on toasted bread are miraculous."
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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