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Salsa Peverada
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2017
Ingredients
3 115 g 4 oz
Method
- Put the anchovy fillets into a small pan and add the chicken livers, bacon, lemon rind, garlic and olive oil.
- Cook over a low heat, stirring frequently, for 15 minutes, or until soft and cooked through. The texture of the sauce should be as smooth as possible.
- Remove and discard the clove of garlic. Sprinkle the sauce with the white wine vinegar, seas
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