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Anchovies al verde are an excellent appetizer from Piedmontese tradition. The anchovies are enhanced by a delicious mixture of parsley, garlic, and chili pepper.
Attrezzature
- Small glass jar (for storing the anchovies in oil or the sauce)
Ingredients
- 200 gr. anchovies
- vinegar of wine
- 1 clove garlic
- 1 number chili pepper whole red
- 50 gr. parsley
- olive oil
Instructions
- Place 200 grams of anchovies in a bowl, washed with vinegar, cleaned, and each anchovy split into 2 parts.
- Finely chop one garlic clove, a pinch of hot red chili, and 50 grams of parsley.
- Mix the chopped ingredients with half a glass of olive oil.
- Pour the sauce over the anchovies and let it rest for 24 hours.
Notes
Recipe by Riccardo Grosso on CC-By-SA License
