Anchovy Sauce Recipe

(Salsa d'Acciughe)



This recipe does not call for the filets of anchovies prepared for hors

d'oeuvre, but the less expensive and larger whole anchovies in salt to

be had in bulk or cans at large dealers. Wash them thoroughly in plenty

of water. Remove head, tail, backbone and skin and they are ready for

use.



Put five or six anchovies into a colander and dip quickly into boiling

water to loosen the skins, remove the salt, skin and bone them. Chop

them and put over the fire in a saucepan with a generous quantity of oil

and some pepper. Do not let them boil, but when they are hot add two

tablespoons of butter and three or four tablespoons of concentrated

tomato juice made by cooking down canned tomatoes and rubbing through a

sieve. When this sauce is used to season spaghetti, these must be boiled

in water that is only slightly salted and care must be taken not to let

them become too soft. The quantities above mentioned ought to be

sufficient for about one pound of spaghetti.

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