Neapolitan Anchovy Sauce
Neapolitan anchovy sauce is a delicious, creamy sauce, perfect for meat or vegetables.
Source and licence
"Neapolitan Anchovy Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Neapolitan_Anchovy_Sauce, revision 4518983), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Neapolitan_Anchovy_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518983
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 3 anchovies
- 1 teaspoon fennel, chopped
- 1 pinch cinnamon
- 1 teaspoon parsley, chopped
- 1 teaspoon marjoram, chopped
- 1 teaspoon flour
- 1 clove garlic, split
- 1 dash of lemon juice
- 1 dash of vinegar
- ½ gill cream, boiled
- Bones of 1 fish
Method
- 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.