Humble and rich appetizer, just like the peasant life of the past. Tradition wanted anchovies to be kept in a bowl covered with oil: from time to time it was allowed to taste one with bread, to preserve such a precious food for as long as possible.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.14.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Mission” _builder_version=”4.14.8″ _module_preset=”default” custom_padding=”||0px|||” locked=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” _builder_version=”4.14.8″ _module_preset=”default” custom_margin_tablet=”” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”0px||||false|false” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.14.8″ _module_preset=”default” custom_padding=”||||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”0px||||false|false” custom_padding_last_edited=”on|desktop” global_colors_info=”{}”][et_pb_text _builder_version=”4.14.8″ _module_preset=”16a54059-cc81-4572-9c70-eda6a6c419bf” text_text_color=”rgba(0,0,0,0.8)” text_font_size=”16px” text_line_height=”1.6em” header_3_font=”|700|||||||” custom_padding=”||0px|||” hover_enabled=”0″ text_font_size_tablet=”15px” text_font_size_phone=”13px” text_font_size_last_edited=”on|phone” header_font_size_tablet=”55px” header_font_size_last_edited=”off|desktop” locked=”off” global_colors_info=”{}” sticky_enabled=”0″] Take the anchovies from the brine and pass them under running water to clean them, then carefully remove the bones. Separately, prepare a sauce consisting of parsley, garlic, basil, Spanish and hard-boiled egg yolk, all finely chopped and mixed with olive oil and vinegar. In a small serving dish with high sides, lay the cleaned anchovies and cover each layer with the green sauce. Proceed until the sauce is used up.<\/p>\n To best enjoy this typical Piedmontese appetizer, we recommend letting the green anchovies rest for at least twenty-four hours<\/strong>, in this way they will absorb the delicious flavor of the sauce.<\/p>\n All you have to do is serve them on a slice of toast and it will be easy to conquer the palate and the heart of your guests.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.14.7″ _module_preset=”default” custom_padding=”0px|||||” global_colors_info=”{}”][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":" Anchovies Al GreenHumble and rich appetizer, just like the peasant life of the past.If it sounds strange to you to see fish in the center of a typical Piedmontese dish, you will discover that history has brought the sea to our hills.Anchovies al verde are daughters of the ancient bond between the Langhe and Liguria, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-2024","page","type-page","status-publish","hentry"],"yoast_head":"\n
If it sounds strange to you to see fish in the center of a typical Piedmontese dish, you will discover that history has brought the sea to our hills.
Anchovies al verde are daughters of the ancient bond between the Langhe and Liguria<\/strong>, joined by the famous Via del Sale, a fascinating route that winds along the crest of the hills. Wine was especially exported to Liguria, while oil, salt, and anchovies arrived from the land of the sea, for which a market was held on Saturdays in the main square of Alba.<\/p>\nIngredients<\/h3>\n
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Method<\/h3>\n