ANCHOVIES WITH PARSLEY AND AGLIONE PESTO
AN APPETIZER FULL OF FLAVOUR AND MEMORIES THAT REPRESENTS THE MOST REAL AND FAMILIAR TUSCAN COUNTRYSIDE ONLY WITH AGLIONE INSTEAD OF GARLIC
by Donatella Cinelli Colombini, #winedestination, Fattoria del Colle, Casato Prime Donne
Anchovies with parsley and Aglione from Valdichiana – Toscana, Trequanda, Fattoria del Colle
The simplicity of certain preparations brings with it the flavour of old Tuscan farms, of the ancient wisdom of gestures. Perhaps it is precisely the authenticity of what has not changed over the centuries that gives us back the experience of the past. For this reason, I invite you to prepare anchovies with parsley pesto as Nunziatina did, that is, Annunziata Ferretti, matriarch of her family and head housewife in the kitchen of my Colombini grandparents’ house in Montalcino.
FROM CLASSIC PESTO TO PESTO WITH AGLIONE
There are four recommendations: the extra virgin olive oil must be the one pressed a few months ago using organic olives picked early by hand. Just like the one made in Fattoria del Colle.