Anchovies in Salsa Verde

Fresh seafood is not abundant in Piemontese cooking. The Piemontese love to make use of fresh and local ingredients. With Piedmont being blocked by Liguria from the sea, seafood does not fall into the fresh and local category. However, the Piemontese make plenty of use of the preserved anchovy.

This dish features canned anchovies packed in olive oil. You can also use anchovies packed in salt. Unfortunately, anchovies packed in salt are much more difficult to find here in Brooklyn, especially in a pinch when the craving for anchovies hits. Don’t be intimidated by anchovies. They are delicious, especially when marinated in this garlicky green sauce (or salsa verde). This is the perfect appetizer, snack, or even a meal. It all depends on what you’re in the mood for. Just make sure you wash these down some nice Barbera. The pairing is excellent!

1 cup Italian parsley
3 cloves of garlic
1/2 cup extra virgin olive oil
2 hard-boiled egg yolks
1 tablespoon red wine vinegar
Pinch of crushed red pepper
Pinch of kosher salt
1 can (2 oz.) anchovy filets, packed in olive oil

Combine parsley and garlic in the bowl of a food processor. Pulse a few times until coarsely chopped.  Add olive oil, yolks, vinegar, red pepper and salt. Pulse until well combined. Be careful not to over process. Sauce should be smooth but not too thick. Add more oil if needed.

Drain the anchovies and arrange on a plate or serving platter. Pour sauce over the anchovy fillets, cover and refrigerate for 6 hours to let flavors combine. Bring anchovies to room temperature before serving. Eat the fillets plain, or serve over sliced Italian bread.