Acciughe Con Salsa Verde (Anchovies in Green Sauce)

By cprzybyl

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

Preparation

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.