Genoese Sauce for Boiled Fish
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g pine nuts
- g capers
- salted anchovy
- hard-boiled egg yolk
- brined olives
- clove garlic
- good pinch parsley
- egg-sized piece bread crumb
- pinch salt
- pinch pepper
- g olive oil
- drop vinegar
Instructions
- Chop the parsley and garlic very fine, then pound them in a mortar with all the other ingredients until very smooth.
- Pass through a sieve and thin with 60 g oil and a drop of vinegar, tasting to adjust the seasoning. Enough for 600 g fish.