Salsa verde « Acciughe in salsa verde

Salsa verde « Acciughe in salsa verde »
Green salsa with anchovies
Ingredients
200 g of salted anchovies filet
2 bunches of fresh Italian parsley
4 to 5 garlic cloves
100 ml capers, about
100% pure John D’Angelo’s olive oil
Preparation
Rinse each anchovy’s filet in cold water. Remove the bone if necessary. Place in a plate set aside.
Mince the parsley leaves. Mince garlic.
Take one or more container for the freezer. Place a layer of fresh parsley. Cover with anchovies.
Sprinkle with capers. Sprinkle with garlic.
Repeat these steps, until your container is full.
Add olive oil, the oil must cover all the preparation.
Close hermetically sealed, keep in the fridge or freezer. You can keep it 3 months in the freezer
and 1 week in the refrigerator.
Restaurant Roberto – www.restaurantroberto.com