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Anchovies in green sauce
Anchovies in Green Sauce are one of the most classic appetizers of the Piedmontese tradition—simple yet intensely flavorful. The preparation starts with salt-cured anchovies, which must be carefully desalted under a stream of cold water. Once the head and central bone are removed, you obtain fillets that should be gently patted dry with kitchen paper to remove any excess water.
In the meantime, the green sauce, also known as bagnet verd, a typical Piedmontese condiment, is prepared. A good bunch of fresh parsley is thoroughly washed and dried. In a mortar—as per tradition—or in a blender, the parsley is crushed or blended together with two garlic cloves, a few previously desalted capers, and, if a slightly spicy touch is desired, a green chili pepper.
Next, half a glass of white wine vinegar is added, and everything is emulsified with plenty of extra virgin olive oil until a smooth yet well-bound sauce is achieved.
Some people also add a few drops of lemon juice to give the mixture a fresher note, but this is optional.
Once the sauce is ready, it's time to assemble the dish. In a glass or ceramic dish, alternate layers of anchovy fillets and spoonfuls of green sauce, making sure the seasoning is evenly distributed. The final layer should be completely covered with sauce, and if desired, a drizzle of oil can be poured on top to better seal everything. At this point, the dish must rest in the fridge for at least 12 hours—though ideally, it should be left for a full day to allow the flavors to blend perfectly.
Their intensity and the herbal aroma of the sauce make this dish a small masterpiece of Piedmontese cucina povera (peasant cuisine).
Anchovies in green sauce are served cold, often accompanied by slightly toasted rustic bread. They’re excellent as an appetizer or aperitif and pair wonderfully with fresh, mineral Piedmontese white wines, such as a Gavi DOCG Duchessa Lia.
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