Anchovy Fillets in Green Sauce
Perhaps more than any other, this recipe reminds me of my youth, as Piedmont is the region where it is most liked and eaten. Some friends and I would go on outings into the mountains or nearby villages, and we would invariably end up in a small inn or cafe for lunch. Here we would devour huge quantities of anchovies in green sauce, served with slices of home-made salami and slices of succulent fresh bread, all washed down with a locally produced Barbera wine. Few meals have remained so clearly in my mind!
Fills a 500ml (18 fl oz) jar
[mpprecipe-recipe:61]
