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X Italian Sauces
Piquant Sauce (with vinegar, tomato paste, mustard, capers and cayenne)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Ingredients

Just under 1/2 cup wine vinegar
3/4 cup cold water
1/2 teaspoonful meat extract
1/2 teaspoonful tomato paste
1/2 oz. butter
1 teaspoonful flour
1/2 teaspoonful French mustard
A few finely chopped capers
1 tablespoonful finely chopped parsley
A pinch of cayenne pepper



Directions

"Place vinegar in a saucepan together with a fairly generous shaking of freshly ground black pepper, and a pinch of cayenne. Bring to boil and allow to cook until the vinegar is reduced by one-half. Add cold water in which you have dissolved the meat extract and the tomato paste (do not overload the sauce with tomato paste, keep the quantity small) and allow to cook together for ten or twelve minutes; strain through a fine sieve; replace on stove and re-heat. Cream the butter, and to it add the flour and when the sauce has reached the boil, reduce heat and add the butter and flour paste little by little, stirring with a wooden spoon until the sauce thickens. Cook slowly for

five minutes longer, then remove from the fire and add

chopped capers and chopped parsley. Excellent with game, pigeons, etc."










Notes

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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