{"id":2264,"date":"2022-03-10T17:22:47","date_gmt":"2022-03-10T16:22:47","guid":{"rendered":"https:\/\/visitmurazzano.it\/anchois-verts\/"},"modified":"2022-09-28T15:57:44","modified_gmt":"2022-09-28T13:57:44","slug":"anchois-verts","status":"publish","type":"page","link":"https:\/\/visitmurazzano.it\/fr\/anchois-verts\/","title":{"rendered":"Anchois verts"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1&Prime; custom_padding_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb admin_label=\u00a0\u00bbHeader\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb use_background_color_gradient=\u00a0\u00bbon\u00a0\u00bb background_color_gradient_start=\u00a0\u00bbrgba(0,0,0,0.46)\u00a0\u00bb background_color_gradient_end=\u00a0\u00bbrgba(0,0,0,0.52)\u00a0\u00bb background_color_gradient_overlays_image=\u00a0\u00bbon\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/visitmurazzano.it\/wp-content\/uploads\/2022\/03\/acciughe-verde.jpg\u00a0\u00bb custom_padding=\u00a0\u00bb120px||120px||true|false\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb35px||35px||true|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb15px||15px||true|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb alt=\u00a0\u00bbacciughe al verde\u00a0\u00bb title_text=\u00a0\u00bbacciughe-verde\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;][et_pb_row _builder_version=\u00a0\u00bb4.9.10&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.9.10&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbd72c0383-6487-4f2c-ac5c-7d48a6376757&Prime; header_font=\u00a0\u00bbPlayfair Display||||||||\u00a0\u00bb header_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb header_font_size=\u00a0\u00bb56px\u00a0\u00bb animation_direction=\u00a0\u00bbtop\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; header_font_size_tablet=\u00a0\u00bb10vw\u00a0\u00bb header_font_size_phone=\u00a0\u00bb\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<h1>Anchois verts<\/h1>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb text_font_size=\u00a0\u00bb16px\u00a0\u00bb text_line_height=\u00a0\u00bb1.4em\u00a0\u00bb header_3_font=\u00a0\u00bb|700|||||||\u00a0\u00bb header_3_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<p>Ap\u00e9ritif humble et riche, \u00e0 l&rsquo;image de la vie paysanne d&rsquo;autrefois.<br>S&rsquo;il vous semble \u00e9trange de voir du poisson au centre d&rsquo;un plat typique pi\u00e9montais, vous d\u00e9couvrirez que l&rsquo;histoire a amen\u00e9 la mer sur nos collines.<br>Les anchois al verde sont les filles de l&rsquo;ancien <strong>lien entre les Langhe et la Ligurie<\/strong>, unis par la c\u00e9l\u00e8bre Via del Sale, une route fascinante qui serpente le long de la cr\u00eate des collines. Le vin \u00e9tait surtout export\u00e9 vers la Ligurie, tandis que l&rsquo;huile, le sel et les anchois arrivaient du pays de la mer, pour lequel un march\u00e9 se tenait le samedi sur la place principale d&rsquo;Alba.<\/p>\n<p>La tradition voulait que les anchois soient conserv\u00e9s dans un bol recouvert d&rsquo;huile : de temps en temps, il \u00e9tait permis d&rsquo;en d\u00e9guster un avec du pain, pour conserver le plus longtemps possible un aliment si pr\u00e9cieux.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1&Prime; admin_label=\u00a0\u00bbMission\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; custom_padding_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb\u00a0\u00bb custom_margin_phone=\u00a0\u00bb\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||||false|false\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bb16a54059-cc81-4572-9c70-eda6a6c419bf\u00a0\u00bb text_text_color=\u00a0\u00bbrgba(0,0,0,0.8)\u00a0\u00bb text_font_size=\u00a0\u00bb16px\u00a0\u00bb text_line_height=\u00a0\u00bb1.6em\u00a0\u00bb header_3_font=\u00a0\u00bb|700|||||||\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; text_font_size_tablet=\u00a0\u00bb15px\u00a0\u00bb text_font_size_phone=\u00a0\u00bb13px\u00a0\u00bb text_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb header_font_size_tablet=\u00a0\u00bb55px\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bboff|desktop\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>vingt anchois sal\u00e9s<\/li>\n<li>trois gousses d&rsquo;ail<\/li>\n<li>deux poign\u00e9es de persil<\/li>\n<li>une poign\u00e9e de basilic<\/li>\n<li>un spagnolino rouge (poivron rouge)<\/li>\n<li>deux jaunes d&rsquo;oeufs durs<\/li>\n<li>huile d&rsquo;olive<\/li>\n<li>deux cuill\u00e8res \u00e0 soupe de vinaigre<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||||false|false\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/visitmurazzano.it\/wp-content\/uploads\/2022\/03\/acciughe-verde.jpg\u00a0\u00bb alt=\u00a0\u00bbanchois verts\u00a0\u00bb title_text=\u00a0\u00bbanchois-verts\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb\u00a0\u00bb custom_margin_phone=\u00a0\u00bb\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||||false|false\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bb16a54059-cc81-4572-9c70-eda6a6c419bf\u00a0\u00bb text_text_color=\u00a0\u00bbrgba(0,0,0,0.8)\u00a0\u00bb text_font_size=\u00a0\u00bb16px\u00a0\u00bb text_line_height=\u00a0\u00bb1.6em\u00a0\u00bb header_3_font=\u00a0\u00bb|700|||||||\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; text_font_size_tablet=\u00a0\u00bb15px\u00a0\u00bb text_font_size_phone=\u00a0\u00bb13px\u00a0\u00bb text_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb header_font_size_tablet=\u00a0\u00bb55px\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bboff|desktop\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<h3>M\u00e9thode<\/h3>\n<p>Sortez les anchois de la saumure et passez-les sous l&rsquo;eau courante pour les nettoyer, puis retirez d\u00e9licatement les ar\u00eates. A part, pr\u00e9parez une sauce compos\u00e9e de persil, ail, basilic, espagnol et jaune d&rsquo;\u0153uf dur, le tout finement hach\u00e9 et m\u00e9lang\u00e9 avec de l&rsquo;huile d&rsquo;olive et du vinaigre. Dans un petit plat de service \u00e0 bords hauts, d\u00e9poser les anchois nettoy\u00e9s et recouvrir chaque couche de sauce verte. Proc\u00e9der jusqu&rsquo;\u00e0 \u00e9puisement de la sauce.<\/p>\n<p>Pour profiter au mieux de cet ap\u00e9ritif typique du Pi\u00e9mont, nous vous recommandons de laisser reposer les anchois verts pendant au moins <strong>vingt-quatre heures<\/strong>, de cette fa\u00e7on ils absorberont la d\u00e9licieuse saveur de la sauce.<\/p>\n<p>Il vous suffira de les servir sur une tranche de pain grill\u00e9 et il vous sera facile de conqu\u00e9rir le palais et le c\u0153ur de vos convives.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Anchois vertsAp\u00e9ritif humble et riche, \u00e0 l&rsquo;image de la vie paysanne d&rsquo;autrefois.S&rsquo;il vous semble \u00e9trange de voir du poisson au centre d&rsquo;un plat typique pi\u00e9montais, vous d\u00e9couvrirez que l&rsquo;histoire a amen\u00e9 la mer sur nos collines.Les anchois al verde sont les filles de l&rsquo;ancien lien entre les Langhe et la Ligurie, unis par la c\u00e9l\u00e8bre [&hellip;]<\/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-2264","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Visit Murazzano | Recette et origine des anchois verts de Langa<\/title>\n<meta name=\"description\" content=\"Les anchois verts sont un classique de la tradition culinaire pi\u00e9montaise. 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