Recipes > Sauces & Spreads > Anchovy Sauces > Neapolitan Anchovy Sauce

Neapolitan Anchovy Sauce


  • 3 anchovies
  • vinegar
  • 1 teaspoonful of chopped fennel
  • pinch of cinnamon
  • 1 teaspoonful of chopped parsley and marjoram
  • 1 squeeze of lemon juice
  • 1 teaspoonful of flour
  • 1/2 gill of boiled cream
  • fish bones
  • 1 clove of garlic with a cut in it


Wash anchovies in vinegar, bone and pound them in a mortar with fennel and cinnamon. Then mix in parsley and marjoram, lemon juice, flour, boiled cream and the bones of the fish for which you will use this sauce. Pass through a sieve, add garlic, and boil. If the fish you are using is cooked in the oven, add a little of the liquor in which it has been cooked to the sauce. Take out the garlic before serving. Instead of anchovies you may use caviar, pickled tunny, or any other pickled fish.


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