Grind 1/4 pound tunny fish preserved in olive oil and two anchovies,
crush them well with the blade of a knife and rub through a sieve adding
good olive oil in abundance little by little, and squeeze in one whole
lemon, so that the sauce should remain liquid
Grind 1/4 pound tunny fish preserved in olive oil and two anchovies,
crush them well with the blade of a knife and rub through a sieve adding
good olive oil in abundance little by little, and squeeze in one whole
lemon, so that the sauce should remain liquid. Finally mix in some
capers soaked in vinegar.
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