| |
|
What You Need:
(To make about ¾ cup)
|
|
|
|
2 tablespoons finely chopped shallots or scallions
1 teaspoon finely chopped garlic
4 flat anchovy fillets, drained and chopped
2 tablespoons capers, drained, washed, drained again and chopped
3 tablespoons finely chopped fresh parsley
3 tablespoons strained lemon juice
¼ cup olive oil
Salt
Freshly ground black pepper
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine the shallots or scallions, garlic, anchovy fillets, capers and parsley in a mixing bowl and stir them until they are well mixed.
|
2. Add the lemon juice and oil and mix again.
|
3. Taste and season with a few grindings of black pepper and a little salt, if necessary.
|
|
4. The sauce should be very tart; add more lemon juice if it is not. Serve with bolliti mistior cold meats.
|
|
|
|
|
