Anchovy Sauce, or Salsa D’Acciughe

Mixed boiled vegetables is a wonderful summer side dish: You boil them the night before, chill them well in the refrigerator, and they are extremely refreshing on the next day. The most common seasoning for boiled vegetables is olive oil, with salt and pepper to taste, but there are other options, and anchovies and mayonnaise do very well in complementing mixed boiled vegetables. The sauce is also nice with boiled potatoes, or even cold string beans.

  • 1 cup (250 ml) mayonnaise (store-bought will be fine)
  • 2 teaspoons mild mustard
  • 2 tablespoons heavy cream
  • 1/2 clove garlic, minced
  • 2 salted anchovy fillets, rinsed and minced
  • Salt and freshly ground pepper (white would be a nice touch here) to taste

Mix the ingredients of the sauce together, chill, and use.

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Categories: Sauces, and Preparations, some of which go into other dishes

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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