In a small saucepan over low heat, crush the anchovy fillets with a wooden spoon or fork until creamy and smooth. Scrape them into a small bowl or blender jar. Add the garlic, vinegar, and pepper. With the machine on, gradually add the olive oil. Let the vinaigrette stand at room temperature for at least I hour before serving.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.