Anchovy paste with parsley

6 servings

15 minutes

Anchovy and parsley pasta is a true embodiment of Mediterranean cuisine. Its roots trace back to the traditions of southern Italy, where fresh seafood and aromatic herbs create a unique flavor. Anchovies, rich in sea aroma, gently blend with refreshing parsley greens, while white wine and lemon add a subtle tang. Olive oil gives the dish a silky texture, and spices enhance its expressive character. This pasta is perfect as an appetizer; it can be spread on toast or served with crispy bread. The dish impresses with its simplicity of preparation but delights with its depth of flavor, reminiscent of the sunny atmosphere of Italian coastal towns.

Energy value per serving

• Calories: 270.3
• Proteins: 14.1g
• Fats: 20.8g
• Carbohydrates: 1.6g

Ingredients

• Anchovies: 400 g
• Parsley: 2 bunch
• Dry white wine: 1 glass
• Lemon: 0.3 pc
• Olive oil: 100 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Clean the fish, gut it, remove the heads, fins, and tails, and wash it well. Bring salted water to a boil — enough to completely cover the fish. Add wine and lemon.

   Required ingredients:

   • Dry white wine: 1 glass
   • Lemon: 0.3 piece

2. In this broth, boil the fish for 10 minutes at a moderate simmer. Then remove the fish, let it cool, take out the bones, allow the fish to dry well, and then chop finely.

   Required ingredients:

   • Anchovies: 400 g

3. Transfer the fish mixture to a bowl, add oil, parsley, season with salt and pepper, and mix everything well.

   Required ingredients:

   • Olive oil: 100 ml
   • Parsley: 2 bunchs
   • Salt:  to taste
   • Ground black pepper:  to taste