135. Salsa del Papa

Pope Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Do not get the idea that this sauce takes its name from the Pope in the Vatican, and is therefore some sort of extravagant delight. All the same it is rather good on fried cutlets.

Method

Take a small handful of capers, squeezing out the brine, and an equal amount of sweetened olives, from which you have removed the pits. Mince both with a mezzaluna