Cookbook:Neapolitan Anchovy Sauce
| Neapolitan Anchovy Sauce | |
|---|---|
| Category | Sauce recipes |
| Time | 10 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Neapolitan anchovy sauce is a delicious, creamy sauce, perfect for meat or vegetables.
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.
Ingredients
[edit | edit source]- 3 anchovies
- 1 teaspoon fennel, chopped
- 1 pinch cinnamon
- 1 teaspoon parsley, chopped
- 1 teaspoon marjoram, chopped
- 1 teaspoon flour
- 1 clove garlic, split
- 1 dash of lemon juice
- 1 dash of vinegar
- ½ gill cream, boiled
- Bones of 1 fish
Procedure
[edit | edit source]- Wash anchovies in vinegar; bone and pound with fennel and a cinnamon using a mortar and pestle.
- Mix in parsley and marjoram, a squeeze of lemon juice, flour, cream, and the bones of the fish for which you will use this sauce.
- Pass through a sieve, add garlic, and boil.
Notes, tips, and variations
[edit | edit source]- If the fish you are using is cooked in the oven, add a little of the liquor in which it has been cooked to the sauce.
- Take out the garlic before serving.
- Instead of anchovies you may use caviar, pickled tunny, or any other pickled fish.