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Acciugata
Anchovy sauce
- Makes
375 ml
- Difficulty
Easy
By Tessa Kiros
Published 2003
This sauce is particularly good served warm with boiled meats and boiled vegetables. It can be used as a dressing for raw vegetables and salads as well — in which case serve it at room temperature.
Ingredients
150 g 5½ oz 50 g 1¾
Method
Clean the anchovies following the instructions.
Chop them up finely and put them in a bowl. Chop the capers finely and add them to the anchovies.
Heat the olive oil in a saucepan until it is quite hot. Remove from the heat and quickly stir in the anchovy-caper mix, mashing them into the oil with a wooden spoon to make a rough-textured sauce. Ad
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