Anchovies al verde is a traditional Italian appetizer made from anchovies marinated with garlic, parsley, basil, chili pepper and olive oil. This fresh and flavorful dish is perfect to start a meal or to serve as a snack during an aperitif. The salted anchovies are desalinated, then marinated with an aromatic sauce made from fresh herbs. The result is a tasty and slightly spicy appetizer that pairs well with crostini or bruschetta.
Take an adequate amount of salted anchovies; the thicker and plumper they are, the better
Rinse them well, remove the bones and, if necessary, soak them a few minutes in water and vinegar. Pound in a mortar: garlic, parsley and good olive oil
First pound garlic and parsley, then dilute a bit with a little oil, then finish smoothing everything together in a bowl
You should not obtain a thick cream but rather a fluid sauce; the amount of garlic depends on your tolerance and that of your companion; the more there is, the better
An optional pinch of basil to perfume; some also add a little chili pepper but it alters the taste
Layer the anchovy fillets, submerging them alternately in this sauce you have prepared in sufficient quantity to cover them completely. Let them cure in the fridge in an area that is not too cold for at least one week
They are enjoyed as an appetizer or as an excellent filling for a nice loaf of bread
In the fridge they keep for a long time, optionally topping up with a little oil to cover them
Glass bowl
Sharp knife
Bowl
Italy
