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Acciughe al verde
Anchovies in green sauce
Acciughe al verde: Piedmont's salted anchovies in parsley and garlic sauce
Piedmont has no coast, yet anchovies are part of its soul: salt-packed anchovies came over the mountain passes from Liguria with the salt traders, and acciughe al verde is still on the antipasto trolley of every trattoria in Turin and the Langhe. Fillets are layered in a jar with a green sauce of parsley, garlic, olive oil and a little vinegar and chilli, then left for a day to mellow. They are eaten with bread and butter or with boiled potatoes. Chef's tip: soak salted anchovies in a bowl of milk or water and vinegar for 10 minutes; it draws out the harsh salt and makes the fillets easy to lift off the bone.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 7 oz salt-packed anchoviesor 120 g fillets in oil
- 3 tbsp white wine vinegarfor soaking, plus 1 tbsp for the sauce
- 1 ⅜ oz flat-leaf parsleyleaves only
- 2 cloves garlic
- 1 small dried red chillicrumbled
- ¾ cup extra virgin olive oilmild
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What you'll need
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Method
0/5 doneStep 1: If using salt-packed 7 oz salt-packed anchovies, rinse off the salt, then soak them for 10 minutes in a bowl of water with 2 tablespoons of 3 tbsp white wine vinegar. Skip this for fillets in oil.
10 minStep 2: Open each anchovy along the belly, lift out the spine and pull the fillets apart. Pat dry on kitchen paper. Common mistake: leaving fine bones in; run a finger along each fillet and pull out any you feel.
Step 3: Soak ⅔ oz white bread, crusts removed in the rest of the vinegar for a minute. Chop 1 ⅜ oz flat-leaf parsley, 2 cloves garlic and the soaked bread very finely with a knife, or pulse briefly in a small blender, then stir in 1 small dried red chilli and enough ¾ cup extra virgin olive oil to make a loose green sauce.
Step 4: Layer the fillets in a small dish or jar, spooning sauce over each layer, and finish with sauce and a little more oil so the top is covered.
Step 5: Cover and leave in the fridge for at least 12 hours. Take out 30 minutes before serving. They keep, covered with oil, for up to 5 days in the fridge.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 8 g
- Carbs
- 2 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does acciughe al verde take?
- About 30 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white wine vinegar?
- Cider vinegar or rice vinegar, same amount.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
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