Alici in salsa verde
Anchovies in green sauce
Anchovies in green sauce is a typical Italian cold antipasto. You can combine this dish with other fish finger food to have an assorted antipasto platter. Boil the anchovies for 2 minutes and then dress with an aromatic sauce. It's very tasty but you have to use very fresh fish. Remember: the better seasons are summer and winter.
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- 500g (1.1 pound) fresh anchovies
- 1 bay leave
- Pinch of oregano
- Bunch of fresh flat-leaf parsley
- 2 garlic cloves
- 20 capers in vinegar
- 4 or 5 anchovy fillets in oil
- 2 lemons
- 1 1/2 tablespoon extra virgin olive oil
- Time:
preparation: 30 minutes
cooking: 5 minutes
total: 35 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 151 (kCal) 8 % GDA (*) - 631,78 (kJ)
Protein: 17.5 (g) 35 % GDA
Total fat: 8.2 (g) 12 % GDA
Total carbohydrate: 2.1 (g) 1 % GDA
Sugars: 2.1 (g) 3 % GDA
Anchovies in green sauce recipe
Remove the entrails from the anchovies and wash them under cold running water.
Put them in boiling water and cook for 2 minutes together with the bay leave and oregano.
Drain the anchovies and let them cool.
Meanwhile prepare the sauce.
Chop the parsley together with the garlic cloves, capers and anchovy fillets.
Dilute the chopped ingredients with the lemon juice and olive oil.
Stir accurately.
At this point remove the head and bones from the anchovies and arrange the fillets on a deep serving plate.
Spoon the green sauce on the top.
Chill until serving.
Note
- - Add no salt to the anchovies. Among the ingredients there are the capers and anchovy fillets in oil that are salted.
- - It’s a tasty appetizer (serve them together with other fish food) or a second course. If you serve this dish as appetizer it serves more people.
What's the right wine ?
Our suggestion is: Colli Albani (white wine from Lazio - Italy).
The author Loretta Sebastiani lives in Italy (IT)
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