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Italy / Sauces & condiments
Wikibooks
Neapolitan Anchovy Sauce
Neapolitan anchovy sauce is a delicious, creamy sauce, perfect for meat or vegetables.
Ingredients
ScaleNo serving count in the source — scale by factor
- anchovies3
- fennel, chopped1 tsp
- cinnamon1 pinch
- parsley, chopped1 tsp
- marjoram, chopped1 tsp
- flour1 tsp
- garlic, split1 clove
- lemon juice1 dash
- vinegar1 dash
- cream, boiled1/2 gill
- fish bones, bones of 1 fish1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Wash anchovies in vinegar; bone and pound with fennel and a cinnamon using a mortar and pestle.
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.
Pass through a sieve, add garlic, and boil.
