The oil found in tins of anchovies, often overlooked, is highlighted as a potent ingredient for adding flavour to dishes. This 'flavour bomb' carries the taste compounds of the fish, allowing their essence to be incorporated into a meal even if the anchovies themselves are saved for separate serving or garnish.
One specific application for this oil is in a salsa verde recipe, which draws inspiration from Giorgio Locatelli's approach in his book, Made in Italy. This method advocates for hand-chopping ingredients rather than using a blender, which is said to result in a superior texture, especially when including herb stalks.
The recipe also suggests the optional, yet traditional, addition of a hard-boiled egg to the salsa verde. While Locatelli uses only the yolk, the recipe notes that using the whole egg, including the white, also works effectively to emulsify and fortify the sauce.