Easy Aperitivo: Salsa Verde Anchovies with Bubbles

Salsa Verde Anchovies at la vite turchese in Barolo, Italy. Make your own at home! | thetasteedit.com #italy #barolo #food #anchovies
Visit the wineries of Barolo - here you can see the vines in the fall of Piedmonte | thetasteedit.com #travel #italy

 

Do you have anchovies in your pantry or refrigerator? Here’s what to do with them for cocktail hour.

There’s a little wine bar that we love in the town of Barolo. We went here for the first time  with our friends Diego and Ceri after a wine tasting with the famous Maria Teresa from Bartolo Mascarello. Enoteca La Vite Turchese‘s salsa verde anchovies are the perfect little salty-peppery bite to accompany chilled Champagne. We asked the owners what they put in their sauce, so we can make it at home when whenever we’re dreaming of Italy. If you make extra salsa verde, save it to use on chicken, lamb, or fish.

 

Pop open a bubble of bubbles with your salsa verde anchovies, nuts, and crackers at aperitivo time | thetasteedit.com #wine #appetizer
Make simple salsa verde anchovies with parsley, garlic, and olive oil to pair with your sparkling wine. | thetasteedit.com #recipe #appetizer #italian #wine

 

Be sure to finely chop the parsley and garlic. This anchovy appetizer is perfect with bubbles, so we paired them with a bottle of Castello di Stefanago’s Ancestrale Blanc de Blancs Metodo Classico from our Bubble Box. You can order your own bottle of wine here. Serve with crackers, breadsticks, and/ or nuts and you have an easy aperitivo.

 

Make a plate of salsa verde anchovies inspired by the Enoteca la vite turchese n Barolo.

 

 

Make simple salsa verde anchovies with parsley, garlic, and olive oil to pair with your sparkling wine. | thetasteedit.com #recipe #appetizer #italian #wine
Salsa Verde Anchovies
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INGREDIENTS

INSTRUCTIONS

  • Chop parsley and garlic finely. You can use a knife or food processor.
  • Add enough olive oil just to almost cover to the chopped mixture, just enough to make the sauce consistency that you want.
  • Add a small pinch of salt and a few cracks of fresh pepper.
  • Add the anchovie filets and combine to coat each one.
  • Plate the anchovies crossing each other and serve with toast, bread sticks, or nuts and drink it with something good, crisp, and bubbly.
We used a small handful of parsley and two small garlic cloves for 8 anchovies. You can adjust the amount to your preference and how many anchovies you plan to serve. If your anchovies are in the refrigerator, you may need to let them warm up a little so the olive oil allows you to remove the whole anchovies filet.
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