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
- 1 x 350g (12 oz) can anchovy fillets in oil
- 1 garlic clove
- A large bunch of fresh flat-leaf parsley
- 2 dried red chillies
- The inside of a white bread roll, or 25g (1 oz) fresh breadcrumbs
- 1 tbsp white wine vinegar
- At least 150ml (5fl oz) olive oil
- For this antipasto, the ideal anchovies would be the salted kind, which need rinsing and filleting first. But you can use fillets canned in oil, provided they are good quality, like the Sicilian ones. Two or three fillets per person would be enough for a starter with fresh bread, perhaps eaten together with other antipasti.
- Open the can of anchovies, drain off the oil, and set aside. Finely chop the garlic, parsley and chillies. Soak the bread in the vinegar, squeeze and finely chop. Mix these latter ingredients together.
- In a glass jar with a rubber seal, place first a layer of the herb mixture and then a layer of the anchovies; cover with oil and press down. Repeat until the jar is full. Pour some olive oil over the top - the anchovies must be completely covered -and keep in the fridge until required (but no longer than a week, because the oil does not preserve the parsley).