Salsa Genovese Per Pesce Lesso

Name: Salsa Genovese Per Pesce Lesso (Genovese Sauce for Boiled Fish)
Cuisine: Italy
Ingredients: ½ oz. of capers; 1 salt anchovy; 1 heaped tablespoon of bread, previously soaked in vinegar; 1 heaped tablespoon of bread, previously soaked in vinegar; 3 stoned olives, the yolk of 1 hard-boiled egg; 3 stoned olives, the yolk of 1 hard-boiled egg; 1 gill of oil and 1 tablespoon of vinegar; a clove of garlic, salt and pepper.; 3 or 4 sprigs of parsley; 1 gill of oil and 1 tablespoon of vinegar; a clove of garlic, salt and pepper.; a clove of garlic, salt and pepper.

Genovese Sauce for Boiled Fish

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

½ oz. of capers
1 salt anchovy
3 stoned olives, the yolk

Europe
Italy
Sauce
Side dish
Pescatarian

Method

Chop the garlic and parsley very finely and pound in a mortar with the anchovy, the olives, the yolk of egg and the bread. When pounded into a smooth paste add the oil gradually, and finally the vinegar. Season with a little salt and pepper.