CookEat Recipe
Warm Prosciutto, Caper and Anchovy Sauce
Finely chopped lean prosciutto and aromatics gently cooked in olive oil, finished off the heat with anchovy and lemon.
Method
Steps
Step 1
Gather the ingredients: 1 tablespoon finely chopped onion; 1 tablespoon parsley leaves, finely chopped; 3 basil leaves, finely chopped; 30 g lean prosciutto, very finely chopped; 15 g vinegar-pickled capers, drained, squeezed and finely chopped; 2 tablespoons olive oil; About 60 ml ready-to-use broth; 1–2 whole salt-cured anchovies, cleaned, boned and finely chopped; 1 teaspoon lemon juice, adjusted to taste.
Step 2
Combine the finely chopped onion, parsley, basil, lean prosciutto and squeezed capers in a small pan with the olive oil.
Step 3
Cook gently over low to moderate heat, stirring, until the onion begins to brown. Add the broth to stop further browning and let it bubble briefly to blend the mixture.
Step 4
Remove from the heat and stir in the finely chopped anchovy flesh and lemon juice. Start with one anchovy and add the second if desired for the source range.
Step 5
Serve promptly with poached eggs, cooked steaks or cutlets. Taste the sauce before seasoning the accompanying food, since the prosciutto, capers and anchovy are already salty.
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