How to make a sauce for pinzimonio with anchovies, ideal recipe for a compound containing garlic with a particular flavor, to be served hot in a terracotta pan, where you can dip various types of vegetables.
Ingredients for 4 people
- 200 g of anchovy fillets, barbed and desalted
- 200 g of olive oil
- 100 g butter
- 5 cloves of garlic
Preparation of the sauce for pinzimonio with anchovies
Melt the butter in a terracotta container placed on a spirit stove giving off a very sweet heat.
Add the garlic cut into very thin slices and let them slowly decompose, avoiding them to take on color.
Pour the anchovy fillets spined and desalted with the oil into the pan.
Stir with a wooden spoon and let the anchovies melt, mixing with the dressing, which will simmer for about 10 minutes.
As soon as the sauce is tied, stir well, always using the wooden spoon, and bring to the table, placing the pan on the stove.
At the same time, serve the various types of vegetables, well divided into separate bowls.
Recommended readings- Beef and sausage ragù recipe
- Fish cartoon: restricted broth recipe
- Butcher ragout with mixed meat
- Aurora sauce with bechamel
- Horseradish cream sauce
Each diner will then use the various types of vegetables on their own, dipping them in the hot sauce inside the ricotta pan placed at the center of the table on the stove.
