Acciughe al Verde: Anchovies in Green Sauce | TASTE

Name: Acciughe al Verde: Anchovies in Green Sauce | TASTE
Ingredients: 10 whole salt-packed anchovies; 2 small to medium garlic cloves; ¼ packed cup flat-leaf parsley leaves (tender branch stems are OK); Ground pepperoncini or other crushed red pepper flakes (optional); ¼ c olive oil, preferably Ligurian or another lighter, less assertive olive oil; 2-3 tsp white wine vinegar; Salt to taste; Slices of good white bread (a baguette or softer loaf would be ideal) and softened butter, preferably unsalted

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This version of acciughe al verde is heavily sauced, with enough sauce to cloak each anchovy plus extra to mop up with bread. Use a good, preferably Ligurian or similarly “light” olive oil.

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Ingredients

10 whole salt-packed anchovies
2 small to medium garlic cloves
¼ packed cup flat-leaf parsley leaves (tender branch stems are OK)
Ground pepperoncini or other crushed red pepper flakes (optional)
¼ c olive oil, preferably Ligurian or another lighter, less assertive olive oil
2-3 tsp white wine vinegar
Salt to taste
Slices of good white bread (a baguette or softer loaf would be ideal) and softened butter, preferably unsalted