Acciugata is an anchovy sauce that can be used in a variety of applications as a condiment: meat, pasta, and seafood. Though this recipe is a modern adaptation, the basic recipe has been around for thousands of years. Dating back to Ancient Greek times, a salty fishy sauce named garum was popular in all levels of society. The Romans later adopted the sauce from the Greeks and remained popular throughout the Empire.
Ingredients:
Ingredients:
- 4 Salted Anchovies
- 1 Garlic Clove
- 1 tbsp Capers
- Parsley, finely chopped
- Olive Oil
- Salt and Pepper
Preperation:
This recipe was submitted by Marina at Podere Il Doccio Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine!
- Wash, rinse and remove any and all bones from the anchovies.
- Sauté the garlic clove in a small amount of olive oil.
- Just before the garlic begins to colour add the anchovies and help to dissolve them with a spoon.
- Remove the garlic from the pan and add the capers and parsley. Salt and pepper to taste.
- Stir well and remove from heat.
This recipe was submitted by Marina at Podere Il Doccio Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine!
