Anchovy Sauce Recipe 🍝

Overview:

Name: Anchovy Sauce
Cook Time: 30 minutes
Prep Time: 30 minutes
Total Time: 1 hour
Description: This sauce is EXCELLENT with pasta, boiled beans, meat, and poultry. We love having this over and over again in the family. Definitely not fast food pasta. From Paolo Petroni’s: ”The Complete Book of Florentine Cooking”. Hard to find cookbook. Petroni is Florentine delegate to the Accademia Italiana della Cucina.
Recipe Category: Sauces
Keywords: European, Savory, < 60 Mins, Easy, Inexpensive

Ingredients:

• 4 anchovies 🐟
• 1 garlic clove 🧄
• 1 tablespoon capers 🌱
• A handful of parsley 🌿
• 5 tablespoons olive oil 🫒
• Salt and pepper to taste 🧂

Nutritional Information (per serving):

• Calories: 10
• Fat Content: 0.4g
• Saturated Fat Content: 0.1g
• Cholesterol Content: 3.4mg
• Sodium Content: 210.6mg
• Carbohydrate Content: 0.3g
• Fiber Content: 0.1g
• Sugar Content: 0g
• Protein Content: 1.2g

Instructions:

Directions:

1. Prepare Anchovies: Start by washing, rinsing, and removing all the bones from the anchovies. This step ensures a smoother texture for your sauce.

   Related Articles

   • 
     Ginger Pineapple Glazed Short Ribs
   • 
     Double-Cooked Mongolian Beef Stir-Fry: A Flavorful Chinese Delight
   • 
     Peanut Butter Chicken Skewers: Ultimate Summer Grilling Delight
   • 
     Creamy Old Fashioned Chocolate Marshmallow Fudge

2. Saute Garlic: In a casserole, preferably earthenware for that authentic flavor, sauté the garlic clove in 5 generous spoonfuls of olive oil. Be cautious not to let the garlic color; you want to infuse the oil with its flavor without burning it.

3. Dissolve Anchovies: Once the garlic is aromatic and just about to color, add the anchovies to the casserole. Use a wooden spoon to help them dissolve into the oil. This process releases their rich umami flavor, creating the base of your sauce.

4. Add Parsley and Capers: Remove the garlic clove from the casserole and introduce the finely chopped parsley and capers. These ingredients provide freshness and a subtle brininess to balance the richness of the anchovies.

5. Season and Stir: Season the sauce with salt and pepper to taste. Stir well to ensure all the flavors are evenly distributed throughout the sauce.

6. Remove from Heat: Once everything is combined and the sauce is heated through, remove it from the heat. The residual heat will continue to marry the flavors together.

7. Serve and Enjoy: Your anchovy sauce is now ready to be enjoyed! Serve it over your favorite pasta, boiled beans, or alongside meat and poultry dishes. The possibilities are endless, and the flavor is sure to impress even the most discerning palate.

Tips:

• Use High-Quality Anchovies: Since anchovies are the star of this sauce, using high-quality ones will make a noticeable difference in flavor.
• Adjust Salt: Be mindful of the salt content, especially when seasoning the sauce. Anchovies and capers are naturally salty, so taste as you go and adjust accordingly.
• Fresh Ingredients: Fresh parsley and garlic will elevate the flavor of your sauce, so don’t skimp on these ingredients.
• Storage: Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Final Thoughts:

This Anchovy Sauce recipe is a gem from Paolo Petroni’s “The Complete Book of Florentine Cooking,” a renowned cookbook that offers authentic Italian recipes. Whether you’re a fan of European cuisine or simply looking to elevate your next meal, this sauce is a must-try. With its savory, umami-rich flavor profile and easy preparation, it’s sure to become a staple in your kitchen. Enjoy the taste of Florence with every bite! 🇮🇹🍴