Acciughe all’Agro

Fresh anchovies are fundamental ingredients in Ligurian cooking. Think of them as fresh fish, not as the salty brown paste into which they are usually transformed. This recipe and the two that follow put fresh anchovies to good use, as does the Bagnun di Acciughe. More fishmongers now sell fresh anchovies, and you should not hesitate to request them if you do not see them.