Marcella Hazan

Raw Savory Condiment for Warm or Cold Meats

Salsa a Crudo per Le Carni

Preparation info

  • Difficulty

    Easy

  • 4 to 6

    servings of savory condiment for meats

Appears in

top 1000Marcella Cucina

Marcella Cucina

By Marcella Hazan

Published 1997

Ingredients

  • A red or yellow bell pepper
  • 3 flat anchovy fillets, preferably the ones prepared at home
  • 1 heaping tablespoon capers
  • 2 tablespoons chopped flat Italian parsley
  • ½ teaspoon very, very finely chopped garlic
  • â…“ cup extra virgin olive oil
  • 1½ tablespoons freshly squeezed lemon juice

Method

  1. 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.
  2. Chop the anchovies very, very fine, to a pulp.
  3. Chop the capers coarsely.
  4. Combine all the ingredients in a bowl, beating them with a fork or whisk. Taste and adjust for salt.

© 1997 Marcella Hazan estate. All rights reserved.

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