Acciughe al verde

Get a proper amount of salted anchovies; most are pretty thick and Naturals better.

Sciacquale well, remove the bones and cook a few minutes in water and vinegar.

Pound in a mortar: garlic, parsley, olive oil.

Before pounding garlic and parsley, then dilute slightly with a little oil, then finish mix everything in a bowl.

You don't have to get a thick cream, but a rather fluid bath; the amount of garlic depends on your tolerance and your neighbor; more there is, the better.

Optional power of Basil to perfume; Some add a little chilli, but alters the taste.

Layered alternate drowns the threads of the care animals in this cream, you've prepared in quantities sufficient to completely covering them.

You mature in the refrigerator, in an area not too cold, at least a week.

You enjoy as an appetizer, or great filler for a beautiful loaf.

Keep In the fridge for a long time, possibly a little topping up the oil to cover them.