Author Notes
This is one of my favorite recipes because I love anchovies...I love to eat them right out of the can. A friend of mine who has lived in Italy from time to time first made a version of this recipe. He said that it was a recipe that even anchovy haters would love. Well, he did not anticipate the passion of anchovy haters. As he begged a guest to just TRY some of the sauce, she replied that "she would'nt because it had touched an anchovy!" So I practically had the whole dish to myself. I later made this dish for a very famous Italian winemaker who was duly impressed and of course loved anchovies!. —dymnyno
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Ingredients
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1 jar or can of whole anchovies
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1 cup olive oil
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1 large bunch italian parsley
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3 garlic cloves, chopped
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3 tablespoons cabernet vinegar
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1/2 teaspoon cayenne
Directions
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Open jar or can of anchovies and remove whole anchovies carefully one at a time.
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Carefully rinse and put in a bowl of cold water.
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Remove and dry with paper towel. Arrange in a dish.
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In a food processor pulse the parsley, olive oil and garlic until coarsley chopped.
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Add the vinegar and cayenne and pulse until finely chopped.
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Pour the parsley, garlic, olive oil, vinegar and cayenne mixture over the anchovies. Cover with wrap and marinate for a while or overnight.
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Serve as a first course.
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