Recipe by Polar Bear
This sauce is EXCELLENT with pasta, boiled beans, meat and poultry. We love having this over and over again in the family. Definitely not fastfood pasta. From Paolo Petroni's : ''The Complete Book of Florentine Cooking''. Hard to find cookbook. Petroni is Florentine delgate to the Accademia Italiana della Cucina. Prep time is cook time.
Directions See How It's Made
- Wash, rinse and remove all the bones from the anchovies.
- In a casserole (preferably earthenware), saute the garlic clove in 5 spoonfuls of oil, Before it begins to color, add the anchovies and help them to dissolve using a wooden spoon.
- Remove the garlic and add the finely chopped parsley and capers, salt and pepper to taste, then stir well and remove from heat.