Acciugata Di Renato Garlic, parsley and anchovy dip

By exdircomp

Ingredients

• 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

Preparation

Step 1

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

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

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