Focaccia with Anchovies in Salsa Verde
Making focaccia on the weekend is worth it. Look what I threw together from just one piece!
Ingredients
15 anchovy fillets in oil
1 small bunch parsley
5 large basil leaves
1 small garlic clove
1 heaping teaspoon capers in vinegar
2 teaspoons vinegar (from the capers or white wine vinegar)
1/2 small red onion, finely diced
olive oil
black pepper
How to prepare focaccia with anchovies in salsa verde
- Prepare the salsa verde ahead of time—it's better if it sits for a while.
- In a food processor (or with an immersion blender), add the roughly chopped parsley, basil, and garlic. Add a little olive oil and blend until you get a light paste, adding enough oil so the processor can blend.
- Transfer the paste to a bowl and add the finely chopped capers, grind black pepper, and add vinegar from the capers. Mix well and taste for salt; see if more vinegar is needed (if you want extra acidity and the vinegar taste is already strong enough, you can add lemon juice).
- Place the anchovies next to each other in a dish. Pour salsa verde on top until they're covered (you don't need to use all the salsa—it keeps well in the refrigerator and you can use it for another batch of anchovies or other combinations). Finely chop the onion and sprinkle on top. Let sit for at least 1 hour at room temperature or longer in the refrigerator.
* if the anchovies are very salty, soak them in water and change the water several times - Cut the focaccia into 15 cubes. Place one anchovy on each, making sure to include some salsa (if the salsa doesn't stay put, add more with a small spoon after fixing them on the bread). Secure the anchovies on the focaccia with a toothpick. Drizzle a little oil from the salsa over the platter. Enjoy!
Anchovies marinating in salsa verde
