Acciugata Di Renato

Oct 23, 2010 by Gabriele Corcos

Renato was my grandfather, the one that I inherited the farm from. When I was a kid, we used to drive his car through the fields. It was one of those old models that had had the suspensions that would rise, and we would drive through the fields and pick up the grapes and vegetables and stuff. He would grill all the vegetables, especially the zucchini. He had this sauce, which is more of a southern tradition, but because he made it so often it has become one of our traditional recipes. I miss my grandpa.


Serves: 4 / Prep Time: 10 minutes / Cook Time: 2 minutes


  • 1 clove garlic, lightly crushed
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 2 anchovies
  • 1 handful fresh Italian parsley, leaves picked and chopped fine
  • 1 tablespoon capers
  • Kosher salt and freshly ground black pepper


1In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic.

2Add the anchovies and if you kept the garlic whole, you can now remove it.

3Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.

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