Raw Savory Condiment for Warm or Cold Meats

Salsa a Crudo per Le Carni

Preparation info

  • 4 to 6

    servings of savory condiment for meats
    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About


  • A red or yellow bell pepper
  • 3 flat anchovy fillets, preferably the ones prepared at home
  • 1 heaping tabl


  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.