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Marcella Hazan
Raw Savory Condiment for Warm or Cold Meats
Salsa a Crudo per Le Carni
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Preparation info
4 to 6
servings of savory condiment for meats
Difficulty
Easy
Appears in
top 1000
Marcella Cucina
By
Marcella Hazan
Published
1997
About
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Recipes
Contents
Ingredients
A
red
or
yellow bell pepper
3
flat anchovy fillets
, preferably the ones prepared at home
1
heaping
tabl
Europe
Italy
Condiment
Pescatarian
Gluten-free
Method
Wash the pepper, split it in half lengthwise, scoop away the pulpy white core and all the seeds, and chop it into very fine dice.
Chop the anchovies very, very fine, to a pulp.
Chop the capers coarsely.
Combine all the ingredients in a bowl, beating them with a fork or whisk. Taste and adjust for salt.