Monday, January 3, 2011

Acciughe con Salsa Verde (Anchovies in Green Sauce)

I recently picked up a Saveur magazine because there was an article that caught my attention.  The article, written by Roberta Corradin, discussed the Occitan culture in the Italian Alps.  The Occitan are an ethic group that can trace its routes back to the fifth century, A.D.  For decades, and, indeed, centuries, they were a predominant ethnic group in what is now Southern France and Northwestern Italy.  Today, the Occitan ethnic group is much smaller in size, living in just a few pockets in Catalonia, Spain; Languedoc, France and a few valleys in the Italian Alps.

The article focused on Occitain cooking in Italy, which it described as "rustic" and "peasant fare" focused on cheese, grains and vegetables that are native to where they live.  The article included several recipes, but the one that I wanted to try as soon as possible was Acciughe con Salsa Verde or Anchovies in Green Sauce.  I made this recipe, although I omitted the boiled egg yolks.  The end product was still delicious.

ACCIUGHE CON SALSA VERDE (Anchovies in Green Sauce)
From Saveur, No. 134 (Dec. 2010)
Serves 8

1/2 cup of extra-virgin olive oil
1/4 cup minced basil
1/4 cup minced flat-leaf parlsey
2 tablespoons of white wine vinegar
1/4 teaspoon crushed red chile flakes
3 cloves garlic, minced
2 hard boiled egg yolks
Salt, to taste
4 ounces (about 20) anchovies
Country bread for serving

1.  Prepare the salsa verde.  In a bowl, wish together the oil, basil, parsley, vinegar, chile flakes, garlic and egg yolks.  Season lightly with salt.

2.  Cover the anchovies.  Arrange a third of the anchovies in a bowl and then cover with a third of the sauce.  Repeat this two times.

3.  Marinate the fish. Cover and let the anchovies sit at room temperature for one hour.  Serve with bread.


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