in Italy

Anchovy and caper sauce à la Gabi

updated

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Ingredients for 4 servings:

  • 250 ml meat broth, hot
  • 250 ml cream
  • 4 anchovy fillets, rinsed and crushed with a fork
  • 1 tbsp capers, crushed with a fork
  • Salt
  • Black pepper, freshly ground
  • 1 egg yolk
  • 1 bunch of flat-leaf parsley, finely chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the meat broth and cream to a boil and stir until creamy. Stir in the anchovies and capers, season with salt and pepper, and let it reduce slightly. Blend with the egg yolk and stir in the parsley. Serve the sauce with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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