Caper and Anchovy Sauces
6 servings
20 minutes
These Italian sauces are perfect for roast veal or pork
1
Preparing a caper sauce. In a medium skillet over medium heat, heat 3/4 cup of olive oil. Add chopped capers and parsley, cooking while stirring frequently until the parsley darkens. Pour in vinegar and continue cooking 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.
- Olive oil: 1 glass
- Capers: 1 glass
- Chopped parsley: 70 g
- Red wine vinegar: 3 tablespoons
2
Preparing anchovy sauce. Place anchovy fillets and 1 tbsp of oil (from the anchovy package) in a blender and blend until smooth. While the blender is running, gradually add 1/3 cup of olive oil, one tablespoon at a time. Pour the resulting mixture into a small dish, cover with plastic wrap, and refrigerate. The prepared sauce can be stored in the refrigerator for up to 7 days.
- Canned Anchovy Fillets: 50 g
- Olive oil: 1 glass
3
Drizzle half of the pork/beef pieces with caper sauce and the other half with anchovy sauce. Sprinkle with parsley leaves and serve. Enjoy your meal!
- Chopped parsley: 70 g