Great for most meats and vegetables, this caper and anchovy dressing adds a rich distinctive flavor to any meal.
Ingredients:
4 chopped shallots
4 anchovies
2 tbsp olive oil
2 tbsp capers
1 small tsp cornstarch
1 tbsp chicken stock
Preparation:
Sauté shallots in the olive oil until transparent. Add the anchovies and crush with a fork. Dissolve cornstarch in the stock. Add the capers and chopped parsley, then leave to cook for a few minutes, stirring with a wooden spoon.
Serve hot in a tureen alongside potatoes, meats, and other foods.
Recipe courtesy of Spain GourmeTour magazine.
