Cookbook:Neapolitan Anchovy Sauce

Neapolitan Anchovy Sauce
CategorySauce recipes
Time10 minutes

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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.




  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.