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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This sauce is EXCELLENT with pasta, boiled beans, meat and poultry. We love having this over and over again in the family. Definitely not fastfood pasta. From Paolo Petroni's : ''The Complete Book of Florentine Cooking''. Hard to find cookbook. Petroni is Florentine delgate to the Accademia Italiana della Cucina. Prep time is cook time. Ingredients:
4 large salted anchovies |
1 clove garlic |
1 tablespoon capers |
parsley |
olive oil |
salt and pepper |
Directions:
1. Wash, rinse and remove all the bones from the anchovies.
2. In a casserole (preferably earthenware), saute the garlic clove in 5 spoonfuls of oil, Before it begins to color, add the anchovies and help them to dissolve using a wooden spoon.
3. Remove the garlic and add the finely chopped parsley and capers, salt and pepper to taste, then stir well and remove from heat.
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