Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982). Penny De Los Santos
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Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi’s Nonna Genia’s Classic Langhe Cookbook (Astilibri, 1982).

Acciughe Con Salsa Verde (Anchovies in Green Sauce) 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).
Yield: serves 8

Ingredients

  • 12 cup extra-virgin olive oil
  • 14 cup minced basil
  • 14 cup minced flat-leaf parsley
  • 2 tbsp. white wine vinegar
  • 14 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

Instructions

  1. 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.

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