Acciughe sotto pesto

Name: Acciughe sotto pesto (Anchovies in parsley and olive oil)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 200 g (7 oz) anchovies preserved in salt, or about 24 fillets in oil, drained; about 250 ml (1 cup) olive oil; 200 g (7 oz) anchovies preserved in salt, or about 24 fillets in oil, drained; 200 g (7 oz) anchovies preserved in salt, or about 24 fillets in oil, drained; 1 small, dried, red chilli, crumbled; 3 garlic cloves, peeled and lightly crushed with the flat of a large knife blade; 30 g (½ cup) chopped parsley; 1 small, dried, red chilli, crumbled

Anchovies in parsley and olive oil

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

These can be eaten immediately or left to marinate for a while before serving them as an antipasto or as a snack with bread. You can use any leftover oil for dressing a salad, boiled potatoes or vegetables.

Ingredients

200 g (7 oz) anchovies preserved in salt, or about 24 fillets in oil, drained
about 2

Europe
Italy
Starter
Pescatarian
August
Gluten-free
Tuscany
Mediterranean

Method

Clean the anchovies.

Put them into a jar or a fairly narrow container, where they will remain covered with the oil. Add the parsley, chilli, garlic and olive oil. Gently mix through.

Store, covered, in a cool place or in the refrigerator. They will keep for about a month as long as they remain completely covered with the oil.