Instructions: Fillet the anchovies if necessary.

Combine the parsley chillies garlic capers and gherkins with the olive oil.

Take a china bowl and build alternate layers of anchovies and the green herb sauce until it is all used up.

Chill until required.

If the oil congeals in the fridge dont worry as it will melt again once the dish is taken out

A typical Piemontese speciality which is delicious either as part of an antipasto or as a snack for when you feel a little peckish. It requires a little work filleting saited anchovies to get the best taste so it is better to prepare enough to enjoy for some time. Of course you can use tinned fillets of anchovies in oil. In this case it tates only a minute to make as much as you want.

To make it even quicker to prepare simply place all the ingredients in a liquidizer and blend until smooth.

This makes a a creamy consistency but I prefer the mixture of the method above.

In either case it is delicious but always serve it with pleny of fresh bread to dilute the saltiness.

Serves 6

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