Anchovy Sauce

Anchovy Sauce

Now here’s a sauce I can get behind. People either love or hate these little fishies, and I fall directly into the former category.

That’s why I was so thrilled when I came across this recipe from Mark Bittman’s “The Best Recipes of the World“. As I read the recipe, the one thought that came to my mind was — Anchovy Sauce: An idea whose time has come.

I did have to alter the recipe a bit (again) in order to make it work. Mr. Bittman forgot to mention just how much canned tomatoes one should use. For the record, anywhere between 1/2 to 3/4 of a 14oz can should work nicely.

As for the picture above, let me do a pre-emptive apology. The sauce seems to be camouflaged. But it is there. It’s the reddish-orange paste on top of the reddish-orange breaded chicken breast.

  • 1 Tablespoon Garlic, minced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 8 anchovy fillets, minced
  • 1/4 cup white wine vinegar
  • 1 large tomato, diced (or 3/4 of a 14oz can of diced tomatoes, drained)
  • Salt and Pepper to taste

Place a small sauce pan over medium low heat. Add the oil and bring to temperature. Add the garlic and cook until lightly browned. Add the anchovy fillets and cook for 1-2 minutes, to the point where it looks like the fillets appear to be dissolving.

Add the vinegar. Raise the temperature to medium. Reduce the sauce by half. Mix in the tomatoes and lower the heat to medium-low. Allow to cook for 10 minutes, stirring regularly.

Place the sauce into a mixing bowl. Blend with a mixing wand.

Serve hot over poultry or fish.

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