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X Italian Sauces
Anchovy Sauce (with olive oil, hard-boiled eggs and tarragon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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10 to 12 anchovy fillets pounded to a paste
2 tablespoons tarragon
1 clove garlic ? crushed
2 tablespoons best olive oil
yolks of 4 hard-boiled eggs
4 tablespoons parsley, chopped fine


"Heat oil in a heavy pan, add pounded anchovies and crushed

garlic, and cook slowly for five minutes; add parsley, vinegar and pounded egg yolks, stirring constantly until well blended.Remove from fire and serve very cold. A good sauce to serve with cold meats or fish."


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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