10 July, 2015
Salsa di acciughe

Anchovy Sauce: This is a traditional Sicilian dish. There are many Anchovies in the Mediterranean. They are regularly caught on the coasts of Sicily, Italy, France and Spain.
Ingredients
- 1 Anchovies, rinsed and patted dry
- 3 Garlic clove, chopped
- 3 tbsp olive oil
- 1 sm can tomato paste
- 1 Salt and pepper to taste
Servings: People
Instructions
- In a sauce pain shred anchovy fillets and melt them in hot olive oil.
- When anchovies have dissolved, mince garlic and add to anchovy - oil mixture and brown to a light gold color.
- Add paste and mix in slowly.
- Add 3 tomato paste cans of water.
- Let blended mixture simmer for 20 minutes adding salt and pepper to taste.
- Pour over a pound of Margherita freshly cooked and drained. Add browned grated bread crumbs and toss together.
Recipe Notes
Nutrition Facts
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