Take heart! Unless you’re Dracula this sauce doesn’t just have breath-taking flavour but it’s got to be good for you. Garlic, as we all know, cleanses the blood. Olive oil is good for practically everything, and this sauce is best served with healthy vegetable florets. The ideal is romanesco, but cauliflower will do, as will broccoli, purple-sprouting and broccolini.

serves about six

  • 4 tsps anchovy paste (or Patum Peperium)
  • 12 cloves of garlic
  • 4 tbsps breadcrumbs (not Panko, from a good quality white loaf)
  • 8 tbsps/or ½ cup and two tbsp olive oil
  • Small bunch chopped parsley 
  • 1 tsp red wine vinegar
  • ½ tsp smoked sea salt
  1. Peel and crush the garlic with the salt and put into a pestle and mortar
  2. Stir in the anchovy paste
  3. Very slowly mix in most of the oil, not quite drop by drop but that sort of idea
  4. Add the breadcrumbs, vinegar and parsley
  5. If it seems a bit too solid mix in a little extra oil

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