Neapolitan Anchovy Sauce
Neapolitan anchovy sauce is a delicious, creamy sauce, perfect for meat or vegetables. This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.
Total Time
10 minutes
3 anchovies
1 teaspoon fennel, chopped
1 pinch cinnamon
1 teaspoon parsley, chopped
1 teaspoon marjoram, chopped
1 teaspoon flour
1 clove garlic, split
1 dash of lemon juice
1 dash of vinegar
½ gill cream, boiled
Bones of 1 fish
Wash anchovies in vinegar; bone and pound with fennel and a cinnamon using a mortar and pestle.
Mix in parsley and marjoram, a squeeze of lemon juice, flour, cream, and the bones of the fish for which you will use this sauce.
Pass through a sieve, add garlic, and boil.
- •If the fish you are using is cooked in the oven, add a little of the liquor in which it has been cooked to the sauce.
- •Take out the garlic before serving.
- •Instead of anchovies you may use caviar, pickled tunny, or any other pickled fish.