Anchovies al Verde Piedmont-style: Traditional and Tasty Recipe
What are anchovies doing in Piedmont? You won’t believe it, but this recipe, a classic Piedmontese appetizer, has very ancient origins that trace back to the “salt route.”
Anchovies were in fact a product much consumed in ancient times in mountainous territories not kissed by the sea, prized for their flavor and their ability to be preserved.
After all, they are also the undisputed protagonists of “bagna càuda” and of the “bagnèt verd,” the celebrated green sauce prepared to accompany boiled meats.
One last curiosity I recently discovered while going to the mountains… there is a museum dedicated to the anchovy-seller in Valle Maira (in the province of Cuneo) and there even exists a brotherhood.
After these anecdotes that help us understand why anchovies were present in Piedmont, let’s move on to the recipe.
Anchovies al Verde are a Piedmontese appetizer, a simple dish to prepare that always makes a great impression on a buffet or as a starter for a dinner, perhaps served with small toasted bruschette.
A quick dish, since salted anchovies are used and therefore it is not even necessary to clean the fish, which is no small thing.
Anchovies al Verde: Quick Procedure in 4 Steps
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 209.71 (Kcal)
- Carbohydrates 1.01 (g) of which sugars 0.07 (g)
- Proteins 6.91 (g)
- Fat 20.37 (g) of which saturated 3.23 (g)of which unsaturated 0.02 (g)
- Fibers 0.16 (g)
- Sodium 1,202.43 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz Salted anchovies
- 2 bunches Parsley
- 1/2 cup (8 tbsp) Extra virgin olive oil
- 2 cloves Garlic
- White wine vinegar (2 or 3 tablespoons)
Tools
- Bowl
- Jar
Preparation Anchovies al Verde Piedmont-style
First of all you will need to desalinate the anchovies.
Soak them for at least half an hour in plenty of water with a couple of tablespoons of white wine vinegar. In this way they will lose the excess salt and also become softer.In the meantime prepare the LIGHT GREEN SAUCE for which parsley, oil, garlic and chili pepper will be enough. If instead you prefer the version of green sauce that also uses bread crumbs and anchovies you can find it HERE. (see photo below)
For our sauce take the parsley, wash it, dry it and pick only the leaves discarding the stalk.
Then chop the parsley with a knife, add the chopped garlic (after removing the central sprout) and a pinch of chili pepper.
Finally combine everything with the extra virgin olive oil so that the sauce has a homogeneous consistency.
At this point take the anchovies back, remove them from the water and vinegar and rinse them.
If the central bone and tail are still present remove them.
Please do this operation gently because they break easily.
Once cleaned, let them dry on a dish towel or on kitchen paper.
Place the anchovies in a container spread out well and pour the green sauce over them making sure they are entirely covered. Finish with a drizzle of oil.
TIP: Let the Anchovies al Verde rest and absorb flavor for at least 1 day before eating. You can eat them, taken out of the fridge an hour before serving, on a crunchy slice of toasted bread perhaps with a little butter on top.
STORAGE
Anchovies al Verde keep well, fully covered with sauce and extra virgin olive oil, in the refrigerator for 4/5 days. For once I do not recommend eating them right after preparation because they are better the next day!
CHOOSING INGREDIENTS
ANCHOVIES: Tradition calls for the use of salted anchovies, which give a more intense flavor. If you prefer a milder taste, you can use anchovies preserved in oil. The quality of the anchovies is fundamental: choose meaty fish with a bright color.
PARSLEY: Use fresh parsley, with green and fragrant leaves. Avoid wilted or yellowing bunches.
GARLIC: Garlic should be fresh and firm. The quantity can vary according to taste.
EXTRA VIRGIN OLIVE OIL: Choose a high-quality oil, with a fruity and slightly peppery flavor.
CHILI PEPPER: Chili is optional, but it adds a spicy touch that pairs well with the flavor of anchovies.
HISTORY AND TRADITIONS OF THE ORIGINAL PIEMONTESE ANCHOVIES AL VERDE RECIPE
Anchovies al Verde sink their roots into Piedmontese peasant tradition. A simple dish, born from the need to preserve fish under salt, enriched by the aromas of the garden: parsley, garlic and oil. The green sauce, with its balance between freshness and savoriness, enhances the flavor of the anchovies, creating a perfect union. A humble appetizer, yet rich in history and taste, which still today tells the link between land and sea.
VARIATIONS OF THE ANCHOVIES AL VERDE RECIPE
ANCHOVIES: You can also prepare this recipe using fresh anchovies but in that case, as you know, if consuming raw fish it must be absolutely frozen to kill parasites such as Anisakis. See the paragraph below on “rules for consuming fresh fish”
– GREEN SAUCE WITH BREAD CRUMBS: Add bread crumbs soaked in vinegar to the green sauce for a denser texture and a rounder flavor.
– GREEN SAUCE WITH CAPERS: Add chopped pickled capers to the green sauce for an extra touch of acidity and savoriness.
– GREEN SAUCE WITH HARD-BOILED EGGS: Add chopped hard-boiled eggs to the green sauce for greater creaminess and a richer flavor.
– SPICY GREEN SAUCE: add chopped chili to give more heat to the recipe.
RULES FOR CONSUMING FRESH FISH
Many fishmongers have a professional freezer for parasite elimination and, if asked in advance, can perform this treatment on the fish; otherwise you can freeze it in your home freezer after cleaning and gutting it for at least 72 hours, since domestic freezers do not reach the low temperatures of professional equipment. For more information consult the “Mandatory information to protect the consumer for the consumption of raw or partially cooked fish” from the Ministry of Health.
What is the difference between “alici” and “acciughe”?
Ichthyology tells us that “alici” and “acciughe” both belong to the Engraulidae family, but at the fish counter they are often separated and distinguished according to their biological cycle. The smaller, younger fish are called “alici” while the larger, adult fish are called “acciughe”.
How long do Anchovies al Verde last in the fridge?
Anchovies al Verde keep well, fully covered with sauce and extra virgin olive oil, in the refrigerator for 4-5 days. For once I do not recommend eating them right after preparation because they are better the next day!
What are the health benefits of anchovies?
They are rich in Omega-3s. Anchovies provide as much as 11 grams of Omega-3 fatty acids per 100 grams of product! These nutrients are essential to combat bad cholesterol and help prevent high blood pressure and cardiovascular diseases. They are an excellent source of high-quality protein.
Which anchovies are the most prized?
It is well known worldwide that the highest quality anchovies come from the Cantabrian coast. The Cantabrian Sea anchovy fillets from that area are the best for anchovy size and for the unmistakable aroma that characterizes them.
How long before serving should I prepare Anchovies al Verde?
For optimal results, Anchovies al Verde should rest in the refrigerator and absorb flavor for at least 1 day (or 24 hours) before being served.
How should Anchovies al Verde be stored once ready?
Store them in the refrigerator, completely covered by extra virgin olive oil, for a maximum of 3-4 days.
Are Anchovies al Verde served hot or cold?
They are served at room temperature, often accompanied by slices of rustic toasted bread or with a thin smear of butter or mascarpone.
Can I use anchovies preserved in oil instead of salted ones?
Yes, you can use anchovies in oil if you prefer a less salty taste and one fewer preparation step (there will be no need to desalinate them), but the traditional flavor is given by the salted ones.
