Cookbook:Neapolitan Anchovy Sauce

Neapolitan Anchovy Sauce
Category	Sauce recipes
Time	10 minutes
Difficulty

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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.

Ingredients

• 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

Procedure

1. Wash anchovies in vinegar; bone and pound with fennel and a cinnamon using a mortar and pestle.
2. 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.
3. Pass through a sieve, add garlic, and boil.

Notes, tips, and variations

• 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.