Tuscan caper sauce

Yield: 1 servings

Measure Ingredient
1 cup White wine vinegar
1 tablespoon Minced; salted anchovy, rinsed
\N \N ; and bones removed
2 tablespoons Finely chopped cornichon pickle
3 tablespoons Drained capers; finely chopped
1 teaspoon Finely minced garlic
2 tablespoons Finely minced parsley

Simmer vinegar in a non-aluminum pan until reduced by half. Add remaining ingredients and simmer for 3 minutes.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9638 broadcast 08-02-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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