Acciughe Con Salsa Verde (Anchovies in Green Sauce)

Name: Acciughe Con Salsa Verde (Anchovies in Green Sauce)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 4 cup minced basil; 1 ⁄ 4 cup minced flat-leaf parsley; 2 tbsp. white wine vinegar; 1 ⁄ 4 tsp. crushed red chile flakes; 3 cloves garlic, minced; 2 hard-boiled egg yolks; Kosher salt, to taste; 4 oz. (about 20) anchovies, rinsed, soaked, and butterflied Country style bread, for serving

Serves
serves 8

PENNY DE LOS SANTOS

Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).

Ingredients

¹⁄₂ cup extra-virgin olive oil
¹⁄₄ cup minced basil
¹⁄₄ cup minced flat-leaf parsley
2 tbsp. white wine vinegar
¹⁄₄ tsp. crushed red chile flakes
3 cloves garlic, minced
2 hard-boiled egg yolks
Kosher salt, to taste
4 oz. (about 20) anchovies, rinsed, soaked, and butterflied Country style bread, for serving

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Instructions

Step 1

In a bowl, whisk together oil, basil, parsley, vinegar, chile flakes, garlic, and yolks; season lightly with salt. Pat anchovies dry; arrange a third of the anchovies in a bowl and cover with a third of the parsley sauce; repeat twice more. Cover and let sit at room temperature for 1 hour. Serve with bread.

In a bowl, whisk together oil, basil, parsley, vinegar, chile flakes, garlic, and yolks; season lightly with salt. Pat anchovies dry; arrange a third of the anchovies in a bowl and cover with a third of the parsley sauce; repeat twice more. Cover and let sit at room temperature for 1 hour. Serve with bread.