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Anchovy Caper Dipper

Type: Dips, Sauces, and Spreads

Here is our favorite dipper. It is also used throughout Italy as a sauce on main courses.

Rinse the salt from 2-4 anchovy fillets depending on size; dry them and cut them into small pieces.

Wash and drain 2 tablespoons of salt cured or capers in brine.

In a small casserole warm up 1/2 cup extra virgin olive oil; add the anchovies and the capers and cook, mixing constantly, until you obtain a mixture that is homogeneous and fluid.