Piquant Sauce I
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- tbsp capers in vinegar
- anchovies
- pinch parsley
- generous pinch pepper
- olive oil
- vinegar or lemon juice
Instructions
- Chop the capers, anchovies, and parsley together very fine.
- Put the mince in a sauceboat with a generous pinch of pepper and plenty of oil.
- If needed, sharpen with vinegar or lemon juice; serve with boiled fish.