Caper and Anchovy Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pinch capers, sweetened (soaked)
- anchovy
- olive oil
- butter
- salt and pepper
Instructions
- Press the vinegar out of a pinch of sweetened capers and chop them fine with a lunetta together with a cleaned anchovy (scales and backbone removed).
- Warm this mince over the fire with a little olive oil.
- Grill the steak, season it with salt and pepper, and grease it only lightly with butter.
- Pour the warm sauce over the steak and serve.