I met this dish in Barbaresco, on a wine trip to visit producers in the Langhe. It was love at first sight. As in many landlocked zones of Italy, the local fish cuisine revolves around salted anchovies and salted cod. This preparation is particularly delightful, and the presentation (burying the fish under a carpet of green, rather than dressing them with the parsley and mixing), one of my proudest moments.
Because we have chopped the parsley for you, you must assemble the dish on the day of delivery. Once prepared, you can refrigerate it up to 3 days – but if you do, remember to take it from the fridge half an hour before serving, for the oil to melt.
You will need:
Some bread to eat the anchovies with
Wine (the anchovies are salty, this is for you to slake your thirst)
Your pack serves 2 as an antipasto, and contains:
1. Anchovies from Cantabria. We have filleted them for you, and soaked them just enough to plum them and make the saltiness tolerable
2. Finely chopped flat-leaf parsley and purple garlic
2. olive oil made by Jacob’s friend Jacqui at La Bandiera
Before you start
- Open a bottle of wine. Drink a little to set the mood.
- Lay the anchovy fillets neatly to fill the centre of a smallish plate in a single layer
- Spread the finely chopped parsley and garlic in a dense, even layer over the anchovies, taking care to cover them completely, but keep the rim of the plate clean. It should look like a disc of green velvet when you’re done
- Drizzle the oil evenly over the parsley
- You can serve the anchovies col verde straightaway, or keep them a few days in the fridge – but in the latter case, allow them to warm enough for the oil to melt before serving.
ENJOY! This is a punchy dish, and very wine-friendly: look for a well-achitectured rosé, structured and weighty white, or a red that is either robust or peppery.
ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain fish and garlic.