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Anchovies in green sauce - Alici in salsa verde

 
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goganga
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Location: Northern Italy

PostPosted: Sun Sep 17, 2006 2:57 pm    Post subject: Anchovies in green sauce - Alici in salsa verde Reply with quote

Anchovies in green sauce - Alici in salsa verde

Ingredients - Serves 4:

- 500 g (1,1 lb) fresh anchovies
- 1 bay leave
- Pinch of oregano
- Bunch of fresh parsley
- 2 garlic cloves
- 20 capers in vinegar
- 4 o 5 anchovy fillets in oil
- 2 lemons
- 4 tablespoons extra virgin olive oil

Remove the entrails from the anchovies and wash them under cold running water.
Put them in boiling water and cook for 2 minutes together with the bay leave and oregano. Drain the anchovies and let them cool.
Meanwhile prepare the sauce. Chop the parsley together with the garlic cloves, capers and anchovy fillets.
Dilute the chopped ingredients with the lemon juice and olive oil. Stir accurately.
At this point remove the head and bones from the anchovies and arrange the fillets on a deep serving plate. Spoon the green sauce over them. Chill until serving.

Add no salt to the anchovies. Among the ingredients there are the capers and anchovy fillets in oil that are salted.
Itís a tasty appetizer. Serve them together other fish food.

(from theitaliantaste.com)

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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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maria
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Location: Connecticut, USA

PostPosted: Sun Sep 17, 2006 3:11 pm    Post subject: Reply with quote

Goganga,
beautiful recipe! Oh, I wish I could try it, but I don't find fresh anchovies in the US! I wonder if I could substitute another fish....

I remember when I was a kid, when fresh fish was scarse in Sicily in winter due to bad weather, my mother sometimes would substitute canned tuna for fresh anchovies. Do you think it would work in this recipe? It may be worth a try.

Maria

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goganga
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PostPosted: Sun Sep 17, 2006 3:32 pm    Post subject: Reply with quote

Really don't you find fresh anchovies there? Sad I do love them!
We have fresh anchovies here, but we have to check the prize before buying them: I've bought them a couple of times here: one day one kilogram of them costed 6 euro, a couple of days later they costed 18 euro! It depends on how many anchovies were fished during the night and from the weather: if the sea is heavy, there are few anchovies to fish and they are very expensive!

The canned tuna's taste is different from fresh anchovies' taste. I think that this recipe needs anchovies.

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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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maria
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PostPosted: Sun Sep 17, 2006 4:40 pm    Post subject: Reply with quote

You are right. I read the recipe again and it won't work with canned tuna. Maybe fresh young mackerel? Need to think about it some more.

I like fresh anchovies a lot too, but I have to wait till I go to Italy to eat them. When my relatives there ask me what I want for dinner and I answer fresh anchovies or fresh sardines, they are a little disappointed since these are considered more like 'every day' food. They want to make a big feast for me, so they think more festive fare like sword fish or other expensive fish. It took me a long time to explain to them that I can find very good sword fish, fresh tuna, etc.. it is everyday things like fresh sardines and anchovies that I really miss!

Oh, today I should clean the house and I am procrastinating and rambling! I better get going! Thank you so much for the other recipes you posted!

Maria

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goganga
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PostPosted: Sun Sep 17, 2006 5:10 pm    Post subject: Reply with quote

Maybe it's more similar the "boga". I don't know how you call it. You can read something about this fish
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. It is a very interesting website which explains and describes all kind of fishes:
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_________________
how I long to see the sun in a sky of perfect blue,
with the sunlight on my face, but there's nothing I can do...
.I.



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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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maria
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PostPosted: Sun Sep 17, 2006 6:28 pm    Post subject: Reply with quote

Good idea, Goganga. Boga! Yes, that is perfect! Thanks, in Sicily we call it vupu or upu... in the US I buy a fish that tastes similar to it regularly, but looks somewhat different, although at the moment i cannot think of the name. When the name comes to me I will post it .... oh, yes...

PORGY!


Grazie tante!

Maria



This is boga and I read that you find it mainly in the Mediterranean


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This is porgy... there a several variances....depending where it is fished...


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Grazie tante!

Maria

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We shall not cease from exploration, and the end of all our exploring will be to arrive where we started and know the place for the first time.
T. S. Eliot
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goganga
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PostPosted: Sun Sep 17, 2006 7:23 pm    Post subject: Reply with quote

You're welcome, Maria! Wink

I hope it is good as anchovies!

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how I long to see the sun in a sky of perfect blue,
with the sunlight on my face, but there's nothing I can do...
.I.



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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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