Dish

Salsa di acciughe piemontese

Piedmontese anchovy sauce

Salsa di acciughe piemontese is made by mashing together anchovies, garlic, and olive oil until they form a smooth paste. The sauce has a salty and savory flavor that pairs well with grilled meats, vegetables, and bread. Salsa di acciughe piemontese is a staple in Piedmontese cuisine and is often used in dishes such as bagna cauda (a hot dip made with garlic and anchovies) and vitello tonnato (veal with tuna sauce).

European cuisine› Mediterranean cuisine› Italian cuisine

Sauce

Origins and history

Salsa di acciughe piemontese has its origins in the Piedmont region of Italy, where it has been a staple condiment for centuries. The sauce is believed to have originated with the ancient Romans, who used anchovies and other local ingredients to create a variety of sauces and condiments. Today, salsa di acciughe piemontese is enjoyed throughout Italy and is a popular condiment in many Italian restaurants around the world.

Dietary considerations

Salsa di acciughe piemontese is gluten-free and dairy-free. However, it contains anchovies, so it may not be suitable for vegetarians or vegans.

Variations

There are many variations of salsa di acciughe piemontese, with different herbs and spices used depending on the region and the cook's personal preferences. Some recipes call for the addition of lemon juice or capers to add more flavor, while others use different types of anchovies or olive oil to vary the texture.

Presentation and garnishing

Salsa di acciughe piemontese is typically served in a small bowl or ramekin, with a garnish of chopped parsley or lemon zest on top. It can also be drizzled over grilled meats or vegetables for added flavor.

Tips & Tricks

To make salsa di acciughe piemontese, be sure to use high-quality anchovies and olive oil for the best flavor. You can adjust the saltiness of the sauce by adding more or less anchovies, depending on your personal preference. If you prefer a smoother sauce, you can blend the ingredients in a blender or food processor before serving.

Side-dishes

Salsa di acciughe piemontese is often served with grilled meats and vegetables, such as steak, lamb, or eggplant. It can also be used as a spread for bread or as a dip for vegetables.