Ingredients for 6 people:
- 1 kilogram fresh anchovies 2 cloves of garlic
- 1 bunch parsley
- 1 glass of wine :white
- q.s. vegetable broth
- q.s. extra virgin olive oil
- q.s. sale to taste pepper
Preparation of greenish anchovies
1) Clean the fresh anchovies. Deprive the head, detaching it from the body and at the same time trying to remove the entrails of the fish: the last ones, in fact, will be removed together with the head; leave the fishbone and tail. Wash them under running water and gently pat them dry with absorbent paper.
2) Chop the parsley after washing, drying and removing the stems. Peel the garlic cloves and chop coarsely. Heat 2-3 tablespoons of extra virgin olive oil in a large non-stick pan and fry the garlic being careful to don’t burn it. When you add the anchovies and brown them for 1 minute on both sides.
3) Pour the white wine, and let it evaporate. Then sprinkle with chopped parsley and add a little salt and 1 pinch of pepper, close with a lid and cook for 5-10 minutes over medium heat; add, if necessary, a ladle of vegetables to complete the cooking or if the sauce gets too dry. Serve the anchovies al verde very hot.
