Piedmont's Powerful Punch: Anchovies in Green Garlic Sauce (Acciughe al Verde)
Details
Salty anchovies meet their match in a zesty, garlicky green sauce.
Ingredients
Instructions
Prepare the Anchovies
If using salt-cured anchovies, they must be desalted. Rinse them thoroughly under cold running water to remove the excess salt. Place them in a bowl with water and 2 tablespoons of the white wine vinegar for at least 30 minutes. After soaking, gently separate each anchovy into two fillets, removing the central bone. Pat them completely dry with paper towels.
Create the Green Sauce (Bagnet Verd)
While the anchovies soak, prepare the sauce. Finely chop the parsley leaves and garlic cloves. You can do this by hand for a more rustic texture or use a food processor for a smoother sauce. In a bowl, combine the chopped parsley and garlic, the olive oil, the remaining tablespoon of vinegar, and the optional chili flakes. Mix until you have a homogenous sauce.
Assemble the Dish
Arrange the dried anchovy fillets in a single layer on a platter or in a shallow dish.
Marinate
Pour the green garlic sauce evenly over the anchovies, ensuring they are completely covered.
Rest and Serve
For the best flavor, cover the dish and let it rest in the refrigerator for at least a day, though three days is ideal for the flavors to meld perfectly. Serve the Acciughe al Verde chilled or at room temperature with slices of crusty bread.
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