Acciughe al Verde

Ingredients(for 4-5 anchovy fillets with sauce per serving)

• 10 fillets Salted anchovy fillets (acciughe sotto sale)
• 1 cup Fresh flat-leaf parsley (finely chopped)
• 3 tbsp Extra virgin olive oil (olio extravergine d'oliva)
• 1 tbsp Capers (rinsed and drained)
• 1 tbsp White wine vinegar
• 1 Garlic clove (peeled and minced)
• 1 tsp Fresh lemon zest (optional, for brightness) - optional
• 2 slices Whole grain bread (for serving, optional) - optional
• to taste Black pepper - optional

Instructions

1. 1

   Rinse the salted anchovy fillets under cold water to remove excess salt. Carefully pat them dry with paper towels.

   5 minutes

   Use a gentle touch to keep the fillets intact.

2. 2

   If using whole anchovies, remove any remaining bones and split each fillet gently.

   3 minutes

   Use small tweezers for easy bone removal.

3. 3

   In a food processor or with a mortar and pestle, combine parsley, capers, garlic, and lemon zest (if using). Pulse until finely chopped but not pureed.

   4 minutes

   For best flavor, hand-chop the ingredients.

4. 4

   Transfer the herb mixture to a bowl. Stir in olive oil, white wine vinegar, and black pepper. Mix until a vibrant green sauce forms.

   2 minutes

   Balance the oil and vinegar to taste.