Acciughe in Salsa Verde

Name: Acciughe in Salsa Verde (Anchovies in Green Sauce)
Yield: Makes a 300g batch
Cuisine: Italian
Ingredients: 1 small chilli, finely chopped; 1 garlic clove, pureed; 10 cornichons (mini gherkins), very finely chopped; 10 cornichons (mini gherkins), very finely chopped; 2 tbsp white wine vinegar; 2 large slices good country bread, crusts removed; 2 large slices good country bread, crusts removed; bunch of flat-leaf parsley, stalks removed and very finely chopped; 15 salted capers, soaked, drained and very finely chopped; extra virgin olive oil, as required; 300 g anchovy fillets in oil (Italian anchovy fillets or Spanish anchovy fillets are the best); 300 g anchovy fillets in oil (Italian anchovy fillets or Spanish anchovy fillets are the best); 300 g anchovy fillets in oil (Italian anchovy fillets or Spanish anchovy fillets are the best)

Anchovies in Green Sauce

Preparation info

Makes a
300 g
batch

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Italians normally use parsley, basil or rocket as the green base for a salsa verde, a sauce that is often made with rather unorthodox ingredients by non-Italian chefs. When you come home and feel a little peckish for something salty, these anchovies on toasted bread are miraculous.”

Ingredients

300 g anchovy fillets in oil (Italian anchovy fillets or Spanish anchovy fillets are the best)

Method

Drain the anchovies and put a layer of them in the base of a narrow, medium-sized ceramic container.

To make the salsa verde, pour the vinegar into a bowl, add the bread and soak for a few minutes. Remove and squeeze dry, then finely chop. Put into another bowl with the parsley, chilli, garlic, cornichons and capers, and mix well, adding enough olive oil to achieve a sauce-like consiste