Name: Livornese Sauce
Yield: Makes About 1¼ Cups
Cuisine: Italy
Ingredients: ¼ cup pitted kalamata olives; ¼ cup drained capers; ¼ cup coarsely chopped fresh flat-leaf parsley; 2 cloves garlic, thinly sliced; 1 large or 2 medium-size luscious, ripe red tomatoes, peeled, seeded, and cut into ¼-inch dice; A few drops of fresh lemon juice (optional); ⅓ cup best-quality extra-virgin olive oil

Preparation info

Makes About
1¼ Cups

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Livornese (in the style of Livorno) refers to a style of cooking pan-fried fish with sautéed capers, olives, and onions. Pan-fried? Blasphemy. How about some real fire and brimstone—a Livorno sauce for grilled tuna?

Ingredients

⅓ cup best-quality extra-virgin olive oil
¼ cup drained capers
¼ cu

Method

Heat the olive oil in a skillet over high heat (the side burner of your grill is a good place to do this). Add the capers, olives, parsley, and garlic to the skillet and cook until the capers are crisp and the garlic is just beginning to brown, about 3 minutes. Add the tomato and lemon juice, if using, and let boil until richly flavored, about 1 minute. Serve the sauce a

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Ingredients

Method

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