Anchovies al verde are a typical Piedmontese recipe in which the fillets are left to rest for 24 hours in the green sauce based on parsley
Anchovies al verde are a typical recipe of Piedmont, which has this as its protagonist ingredient.
What do the anchovies with Piedmont, a region without the sea? Actually this ingredient (and all of the blue fish in general) is widespread throughout the Piedmont area and is the basis of numerous recipes typical of these places, especially of Langhe, an area that borders the Liguria and with which it shares numerous fish-based preparations.
It's about a very simple preparation, perfect as an appetizer, both on the plate and as a dish to be included in a richer one buffet. In the recipe for anchovies al verde, the fish is accompanied by a very fragrant e very aromatic parsley based sauce (salsa or green sauce or bagnet verd in Piedmontese dialect), garlic and chilli.
Anchovies al verde: the typical Piedmontese recipe
Ingredients
To prepare green anchovies you will need: 200 g of salted anchovies, fresh parsley, 1 clove of garlic, white wine, extra virgin olive oil.
Method
The preparation of green anchovies begins by cleaning and desalting the anchovies. Just put them in a deep dish with a little white cooking wine and then rinse the anchovies one by one under water to remove the salt. It is a simple but delicate operation, the fish must not be damaged and it must not be opened. After desalting them, dry the anchovies one by one (with a clean cloth or paper towel), remove the head, open them and remove the bones and then place them in a clean container.
The second operation to do is to wash and clean the fresh parsley well, trying to select only the most tender leaves to prepare the sauce. After drying it, just chop the leaves together with a clove of garlic. The mince must be very fine. At this point, add the extra virgin olive oil (6-7 tablespoons should be enough) and mix the sauce with a fork to obtain a thick and homogeneous mixture.
The sauce is then poured into the container with the fish and the anchovies in green sauce are left to flavor for 24 hours before consuming them.
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