Today we want to share with you a traditional recipe for your homemade aperitivo: anchovies "sotto pesto"
12 oz salted anchovies
4 oz parsley
4 cloves of garlic
4 dry chili peppers
Extra Virgin Olive Oil
First thing to do is to remove the excess of salt, washing them with water; then remove the bones.
Thinly slice the parsley, the garlic and the peppers. Put them in a bowl and cover with abundant Extra Virgin Olive Oil before adding the anchovies. Let it sit for a few hours before serving on a toasted slice of bread together with a glasss of our Metodo Classico Marchesa Clementina. Cheers!