Anchovy Sauce
(Salsa d'Acciughe)
Ingredients:
9 oz (250 grams) salted anchovies
7 fl oz (200 ml) extra virgin olive oil
1 garlic clove
Directions:
Place the anchovies flat on a board, skin side up.
Press along the backbones with your thumb.
Turn them over and remove the bones.
Rinse the fish and then chop.
Heat the olive oil in a saucepan.
Add the garlic and cook until it turns brown.
Remove the garlic and discard.
Add the anchovies and cook, mashing with a wooden spoon until they have completely disintegrated. Serves 4.
Note: Perfect for warm boiled vegetables, pasta and poached eggs.