Acciugata Di Renato

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Reinato was my grandfather, the one that I inherited the farm from. When I was a kid, we used to drive his car through the fields. It was one of those old models that had had the suspensions that would rise, and we would drive through the fields and pick up the grapes and vegetables and stuff. He would grill all the vegetables, especially the zucchini. He had this sauce, which is more of a southern tradition, but because he made it so often it has become one of our traditional recipes. I miss my grandpa.

INGREDIENTI

Prep Time: 10 min / Cook Time: 2 min / Serves:4

1 clove garlic, lightly crushed
5 tablespoons olive oil
2 tablespoons water
2 anchovies
1 handful fresh flat-leaf parsley, leaves picked and chopped fine
1 tablespoon capers
Kosher salt and freshly ground black pepper
1

In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic.

2

Add the anchovies and if you kept the garlic whole, you can now remove it.

3

Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.