Non-VegetarianPiemontese cuisine Starters

Acciughe al Verde

Name: Acciughe al Verde
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 300 g whole salt-cured anchovies; 60 g fresh flat-leaf parsley; 2 cloves Garlic; 25 g stale white breadcrumb; 45 ml white wine vinegar; 120 ml Extra virgin olive oil; 1 pinch dried red chilli flakes

Acciughe al verde is a classic Piemontese antipasto of cured salt anchovy fillets layered under a bright green parsley, garlic, vinegar, and olive oil sauce.

🇮🇹Italy· Piedmont

Prep: 35 min
Cook: 0 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 245 kcal

Ingredients

0 of 7 gathered

Servings

300 g whole salt-cured anchovies — rinsed and filleted
60 g fresh flat-leaf parsley — leaves only, thoroughly dried
2 cloves Garlic — germs removed and finely minced
25 g stale white breadcrumb — crustless interior only
45 ml white wine vinegar — for soaking bread and rinsing fillets
120 ml Extra virgin olive oil — good quality, mild flavour
1 pinch dried red chilli flakes — optional, to taste

Equipment

•Sharp paring knife
•Mixing bowl
•Chef's knife and chopping board
•Shallow ceramic dish

Nutrition

Per serving, approximate

Calories: 245 kcal
fat: 19 g
carbs: 3 g
fibre: 1 g
protein: 16 g
calories: 245 kcal

Instructions

1
Rinse the whole salt anchovies under cold running water to remove excess coarse salt.
2
Gently split each anchovy along the belly, pull out the backbone, and discard the tails and fins.
3
Rinse the split fillets in a bowl of cold water splashed with a spoonful of vinegar, then dry completely on kitchen paper.
4
Place the stale breadcrumb in a small bowl and soak it thoroughly in the remaining white wine vinegar for five minutes.
5
Squeeze the vinegar out of the breadcrumb with your fingers and discard the excess liquid.
6
Finely chop the parsley leaves, garlic, and soaked bread together on a board until a fine paste forms.
7
Transfer the chopped mixture to a small bowl and stir in the extra virgin olive oil and optional chilli to create a loose, spoonable sauce.
8
Arrange a single layer of prepared anchovy fillets in a shallow ceramic dish.
9
Spoon a generous layer of the green parsley sauce over the anchovies.
10
Repeat with remaining fillets and sauce, ensuring the top layer of fish is fully submerged beneath the oil.
11
Cover the dish tightly and refrigerate for at least twelve hours before serving to let the flavours meld.

Chef's tips

Do not use a food processor to chop the parsley, as high-speed blades bruise the leaves and turn the sauce bitter. Ensure the anchovy fillets are fully submerged in oil to preserve freshness and flavour. For the best texture, remove the dish from the fridge twenty minutes before eating so the olive oil returns to a fluid state.

Ingredient substitutions

whole salt-cured anchovies → high-quality anchovy fillets in oil, well drained
stale white breadcrumb → gluten-free stale white breadcrumbs to make the dish gluten-free

Storage

Store fully submerged under olive oil in a sealed container in the refrigerator and consume within three days.

Reheating

Serve chilled or at room temperature; do not apply heat to this dish.

Common mistakes to avoid

•Failing to thoroughly dry the filleted anchovies, which waters down the green sauce.
•Leaving the bitter inner green germ in the raw garlic cloves.
•Eating the dish immediately rather than giving it several hours to marinate.

Serving suggestions

Serve alongside slices of crusty Piemontese loaf and unsalted cultured butter.Pair with a glass of crisp Arneis or light-bodied Dolcetto as part of a traditional antipasto spread.Serve at cool room temperature rather than straight from the fridge.