Tartuflanghe Anchovy Fillets in Olive Oil & Truffles

Although Piedmont lies at the foot of the Alps and not on the sea, anchovies are an important part of many recipes ffrom the region. The salty fillets are marinated in olive oil together with summer truffles from Piedmont. They are excellent for making "Bagna Cauda" (a warm dipping sauce for vegetables) or "Acciughe al verde" (anchovies in a herbal sauce).

They're also wonderful on croutons or crostini with butter and are great in sauces.

"Acciughe al verde" Recipe:

• Approx. 16 anchovy fillets
• 2 handfuls of parsley
• 2 cloves of garlic
• 2 hard-boiled egg yolks
• 1 cup of olive oil (extra virgin)
• 2 tbsp vinegar (preferably wine vinegar)
• Salt
• if you like: a pinch of chilli

1. Chop the parsley, garlic and egg yolks and mix them in a bowl with oil and vinegar.
2. Season with salt and chilli (optional).
3. Pour the liquid over the anchovy fillets so that they are completely covered.
4. Let them steep for several hours before enjoying. Serve with fresh white bread.