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Anchovy Caper Dipper


  • 2-4 anchovy fillets (depending on size)
  • 2 tablespoons capers (salt-cured or in brine)
  • 1/2 cup any Varietal EVOO


Rinse the salt from the anchovy fillets. Pat dry with a paper towel and cut them into small pieces. Rinse and drain the capers. In a small saucepan, warm up the olive oil slowly over low heat; add the anchovies and the capers and cook, stirring constantly, until the mixture is homogeneous and fluid.

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