Sauces from Capers and Anchovies

Main Dishes | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

These Italian sauces are perfect for roasted veal or pork.

Ingredients

Olive Oil - 8 fl oz
Capers - 8 fl oz
Chopped Sage Leaves - 2.5 oz
Red Wine Vinegar - 3 tablespoons
Anchovy fillet - 1.8 oz
Meyer Lemon Juice - 7 tablespoons

Step by Step guide

Step 1

Prepare the caper sauce. In a medium skillet over medium heat, heat 180 ml of olive oil. Add the chopped capers and parsley and cook, stirring frequently, until the parsley darkens. Pour in the vinegar and continue to cook for about 30 seconds, stirring constantly. Transfer the sauce to a small bowl, let it cool, cover with plastic wrap, and refrigerate. The finished sauce can be stored in the refrigerator for up to 7 days.

Step 2

Prepare the anchovy sauce. Place the anchovy fillets and 1 tablespoon of oil (from the anchovy packaging) in a blender bowl and blend until smooth. While the blender is running, gradually add 1/3 cup (80 ml) of olive oil, one tablespoon at a time. Transfer the resulting smooth mixture to a small dish, cover with plastic wrap, and refrigerate. The finished sauce can be stored in the refrigerator for up to 7 days.

Step 3

Drizzle half of the roasted pork/veal pieces with the caper sauce and the other half with the anchovy sauce. Sprinkle with parsley leaves and serve. Enjoy your meal!