CookEat Recipe
Salsa del Papa with Capers and Olives
A warm finely chopped caper and olive sauce with softened onion, butter and an anchovy finish.
Method
Steps
Step 1
Gather the ingredients: About 3 tablespoons vinegar-pickled capers, squeezed; Pitted mild brined olives, equal in volume to the squeezed capers; 2 tablespoons finely chopped onion; 30 g butter, divided into 15 g portions; About 100 ml water, added gradually as needed; A few drops of wine vinegar; Half a teaspoon plain flour; 1 whole salt-cured anchovy, cleaned, boned and finely chopped.
Step 2
Measure the pitted olive flesh to equal the volume of the squeezed capers. Chop the two together very finely.
Step 3
Cook the onion in 15 g butter until it begins to colour. Add the water a little at a time and keep cooking gently until the onion becomes very soft and almost breaks down, about 15–20 minutes.
Step 4
Add the chopped capers and olives and let the mixture bubble for a few minutes. Blend the flour into the remaining softened butter, then stir it into the sauce with a few drops of vinegar. Cook gently for about 5 minutes until the flour is cooked and the sauce lightly binds, adding a little water if necessary.
Step 5
Remove from the heat and stir in the chopped anchovy. Do not boil again. Serve promptly with fried cutlets or a similar fully cooked dish.
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