Acciughe Con Salsa Verde (Anchovies in Green Sauce)

  • Serves

    serves 8


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


  • 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


Step 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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