TABELIAAUTHENTIC RECIPE
Acciughe al VerdeAnchovies in Green Sauce
A classic Piedmontese appetizer of salt-cured anchovies dressed with salsa verde made from flat-leaf parsley, garlic, capers and vinegar. The vivid green sauce contrasts with the salty fish.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (2 servings)
- Salt-cured anchoviesRinse off the salt with water, remove the bones and open out.12 pieces
- Flat-leaf parsleyLeaves only; finely chop.30 g
- GarlicFinely chopped.2 cloves
- CapersFinely chopped.20 g
- Red wine vinegar20 ml
- Extra virgin olive oil60 ml
- Salta little
Method
Open and dry the anchovies
- 1 Rinse the salt-cured anchovies in cold water to remove the salt, remove their bones and open them out.
- 2 Pat dry with paper towels.
Chop the parsley and garlic
- 1 Finely chop the flat-leaf parsley leaves, garlic and capers together with a knife.
Make the salsa verde
- 1 Put the chopped ingredients in a bowl and add the red wine vinegar, olive oil and salt to make the salsa verde.
Dress the anchovies
- 1 Arrange the anchovies on a plate and spoon plenty of salsa verde over them.
Let the flavors mingle
- 1 Leave at room temperature for 15 minutes so the sauce flavors the anchovies, then serve.
About this dish
Piedmont is an inland region far from the sea, yet anchovies are deeply rooted in its food culture. Traveling merchants carried salt-cured anchovies from the coast over mountain passes, making them an essential ingredient on rural Piedmontese tables. Acciughe al verde is one of the simplest expressions of this inland fish tradition: once good anchovies are to hand, little more than chopping is needed.
Salsa verde is a versatile green sauce widely used in northern Italy. There are countless variations incorporating ingredients such as anchovies, boiled eggs or breadcrumbs, but its heart is the combination of flat-leaf parsley, garlic, vinegar and olive oil.
Bring the full course home next weekend.
Bring every dish to the table at its best.
Choose the dishes you want to cook, and Chef Authen handles the shopping list and the day-of schedule. The Tabelia app turns everything from starter to main into one coordinated course in your kitchen.
- One shopping listBuilt automatically from your menu and any substitutions, ready to check off.
- One timelineEvery dish’s waiting and cooking time combined into a single schedule.
- Answers beyond the recipeFrom judging the heat to adapting on the fly, Chef Authen answers with concrete criteria, not guesses.