A savoury, salty dip, this wonderful recipe makes for a fabulous starter or appetiser. Serve with warm Italian bread as it is, or if you like, as part of a platter plate.
- 1 x 50g tin anchovy fillets
- 2 bunches fresh parsley
- 8 tbsp. extra-virgin olive oil
- 4 tbsp. white wine vinegar or white balsamic
- 1 1/2 tbsp. tomato puree
- 3 garlic cloves
Mince the garlic cloves. Drain and chop the anchovies. Finely chop the parsley. In a large bowl, toss together the parsley, anchovies and garlic cloves.
Stir in the tomato puree, oil and vinegar. Cover and refrigerate overnight, then serve at room temperature the following day.