Name: Raw Savory Condiment for Warm or Cold Meats (Salsa a Crudo per Le Carni)
Yield: 4 to 6 servings of savory condiment for meats
Cuisine: Italy
Ingredients: 1 heaping tablespoon capers; 3 flat anchovy fillets, preferably the ones prepared at home; A red or yellow bell pepper; 2 tablespoons chopped flat Italian parsley; 1½ tablespoons freshly squeezed lemon juice; ½ teaspoon very, very finely chopped garlic; ⅓ cup extra virgin olive oil

Preparation info

4 to 6
servings of savory condiment for meats

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

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

Europe
Italy
Condiment
Pescatarian
Mediterranean
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.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of