CookEat Recipe
Warm Caper and Anchovy Sauce
Finely chopped capers and anchovy gently warmed in olive oil, traditionally spooned over a freshly grilled steak.
Method
Steps
Step 1
Gather the ingredients: 15 g vinegar-pickled capers, rinsed briefly and squeezed dry; 1 whole salt-cured anchovy, cleaned and boned, or about 2 prepared fillets; 2 tablespoons olive oil.
Step 2
Finely chop the capers with the cleaned, boned anchovy flesh, working them together until the pieces are small and evenly mixed.
Step 3
Put this mixture and the olive oil in a small pan. Warm gently over low heat, stirring, just until hot and fragrant. Do not fry the anchovy hard or burn it.
Step 4
Serve immediately. For the source serving suggestion, spoon over a freshly grilled steak that has been seasoned with salt and pepper and only lightly buttered. This recipe makes the sauce; prepare and fully cook any accompanying food separately.
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