Acciughe Con Salsa Verde (Anchovies in Green Sauce)
Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).
Enlarge Image Credit: Penny De Los Santos1/2 cup extra-virgin
1/4 cup minced basil
1/4 cup minced flat-leaf
2 tbsp. white wine
1/4 tsp. crushed red chile flakes
3 cloves garlic, minced
2 hard-boiled egg yolks
Kosher salt, to taste
4 oz. (about 20) anchovies, rinsed,
soaked, and butterflied Country-
style bread, for serving
In a bowl, whisk together oil, basil, parsley, vinegar, chile flakes, garlic, and yolks; season lightly with salt. Pat anchovies dry; arrange a third of the anchovies in a bowl and cover with a third of the parsley sauce; repeat twice more. Cover and let sit at room temperature for 1 hour. Serve with bread.