Salsa Piccante di Peperone e Acciughe

Name: Salsa Piccante di Peperone e Acciughe (Red Pepper & Anchovy Sauce)
Yield: Makes 375 ml (13 fl oz/1½ cups)
Cuisine: Italy
Ingredients: 1 tablespoon capers in vinegar, drained; 200 g (7 oz) red pepper (capsicum), seeded & cut into pieces; 185 ml (6 fl oz/¾ cup) vegetable broth, not too salty please; 1 tablespoon capers in vinegar, drained; 1 tablespoon flour; 4 very large anchovy fillets in oil, drained; 200 g (7 oz) red pepper (capsicum), seeded & cut into pieces; 1 garlic clove, peeled & halved; 4 very large anchovy fillets in oil, drained; 125 ml (4 fl oz/½ cup) olive oil; 2 teaspoons white wine vinegar

Red Pepper & Anchovy Sauce

Preparation info

Makes
375 ml

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

Luisa’s grandmother always made this to serve with a bollito misto. You can also serve it with a simple plate of boiled chicken, fish or grilled meat. It’s also great drizzled onto grilled bread.

Ingredients

125 ml (4 fl oz/½ cup) olive oil
4 very large

Europe
Italy
Sauce
Side dish
Pescatarian
Mediterranean

Method

____Heat the oil & anchovies in a small pot, whisking so the anchovies dissolve. Add the flour, whisking until smooth.

____Add the garlic, pepper & capers. Bring to a slow boil, then add the vegetable broth. Lower the heat & simmer for about 15 minutes, whisking now & then so nothing sticks. Cool a little then purée thoroughly. When completely cool, stir in the vinegar.<