Salsa del valdarno
Instructions
Clean and fillet the anchovies, dry them thoroughly.
In a saucepan of about 12 cm pour the oil, add the capers (be careful not to put too much) and anchovies.
Cook the whole stirring constantly with a wooden spoon until the complete breakup of anchovies.
This sauce must be served hot on the bistecca alla fiorentina.
This sauce is very tasty, it must be the only condiment.
Ingredients and dosing for 4 persons
- 1 glass of olive oil extra virgin
- 2 whole salted anchovies
- 2 tablespoons of pickled capers