The oil from a tin of anchovies is a powerhouse larder ingredient that you possibly never knew existed. It’s a flavour bomb that carries all the delicious flavour compounds of the fish themselves, especially if you want to add their wonderful flavour to a dish but want to save the anchovies to serve separately or as a garnish.
This salsa verde is based on Giorgio Locatelli’s in his book Made in Italy, and it’s made with a knife rather than a blender. Chopping by hand gives it a much better texture, especially when you’re also using the stalks, which a blender can turn fibrous. The boiled egg is optional but traditional, and helps emulsify the sauce. Locatelli uses just the yolk, but I’ve used the whole egg, not least to avoid the faff of finding a use for the spare white. This sauce is incredible with lamb or mutton and very good with grilled fish.
