This sounds delicious, will personally be making this over the holiday period. Leon’s Caper and Anchovy Miracle Sauce Ingredients: 12 Anchovy fillets 1 cup extra virgin olive oil, divided 3 tablespoons capers ½ teaspoon red pepper flakes Juice from one small lemon ¼ cup minced Italian parsley Freshly ground pepper Peel back the lid of a can of anchovies. Drain the oil from the fishies… …and finely mince. Place the minced anchovies and ½ cup of olive oil in a small saucepan over medium-low heat. Stir until the anchovies melt into the oil (about 3-5 minutes). While the anchovies and oil are melding, finely chop the capers. Remove the anchovy-infused oil from the heat and add the capers and red pepper flakes. Then, pour in the remaining olive oil…. …and add the lemon juice. Give everything a good stir. Toss in the chopped parsley… …and season to taste with freshly ground pepper. No extra salt necessary! Drizzle the sauce on anything that could use an oomph of flavor… and store the rest in a tightly sealed jar in the fridge for up to a week.
Posted on: Mon, 22 Dec 2014 16:57:39 +0000
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