_Salsa Piccante_
2 sardines or anchovies
A bunch of parsley
1/4 of a small onion
Garlic
Lemon juice
Vinegar
Olive oil
Salt, pepper
Wash, skin and bone the anchovies. Chop the parsley very fine with the
onion. Rub a bowl with the cut side of a clove of garlic. Put in the
anchovies and rub to a paste. Add the parsley and onion, a tablespoon
each of lemon juice and vinegar, 1/4 cup olive oil and salt and pepper
to taste. Stir the mixture until it is smooth and thick. Capers may be
added by way of variety. This is delicious as a sauce for plain boiled
meat or fish.
_Signorina Cornelia Cuniberti._
[Sidenote: _Fish_]