Anchovy paste (Pasta D'acciughe)
Instructions
Put the oil into the liquidiser, fillets of anchovies, peeled garlic clove, pepper and the vinegar and blend at low speed first, then moved gradually to that media.
You'll get a sauce that you can use right away, or store in a jar airtight glass, covered with a little olive oil.
In the absence of salted anchovies you can serve you with the same result of anchovy fillets in olive oil, drained.
Adding a tablespoon of this sauce gives flavour to a potato salad or red radicchio.
It also represents an exquisite dressing for spaghetti, which simply add oil and a few tablespoons of sauce (in this case nothing grated grana).
Ingredients and dosing for 4 persons
- 100 g of anchovy desalted fillets
- 1 clove of garlic
- Few drops of white wine vinegar
- 1 glass of olive oil
- Ground black pepper