CookEat Recipe
Genoese Pine Nut and Anchovy Sauce
A smooth sieved sauce of pine nuts, capers, anchovy, firm egg yolk and herbs, with vinegar-soaked bread and olive oil.
Method
Steps
Step 1
Gather the ingredients: 40 g pine nuts; 15 g vinegar-pickled capers, drained and squeezed; 1 whole salt-cured anchovy, cleaned and boned; 1 egg, to supply 1 hard-boiled yolk; Flesh of 3 brined olives, stones removed; Half a garlic clove; 1 tablespoon chopped parsley, including tender stems; About 20 g soft bread crumb, an egg-sized piece; About 2 tablespoons wine vinegar, for soaking, plus a few drops if needed; 60 g olive oil, weighed; Salt and black pepper to taste.
Step 2
Lower the egg into boiling water and cook about 10 minutes, until both yolk and white are firm. Cool immediately in cold water, peel and keep the yolk for the sauce; reserve the white for another use. Soak the bread crumb with enough vinegar to moisten it through.
Step 3
Chop the parsley, including tender stems, and the half clove of garlic very finely. Put them in a mortar with the pine nuts, squeezed capers, cleaned anchovy flesh, hard-boiled yolk, olive flesh, soaked bread, a pinch of salt and pepper.
Step 4
Pound everything to a very fine paste and press it through a fine sieve. Gradually stir in the weighed 60 g olive oil. Taste and add only a few drops of vinegar if required.
Step 5
Serve the smooth sauce with about 600 g fully cooked poached or simmered fish. Refrigerate at 4°C or colder until service and use promptly.
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