Almond and Anchovy Sauce

Salsetta di Mandorle e Acciughe

A traditional, rustic and tasty sauce with almonds, anchovies, breadcrumbs, mint and citrus fruits.

4 servings

Easy

Almond and anchovy sauce is a rustic condiment designed to accompany boiled meats and fish, adding intensity and freshness to more delicately flavored dishes. The texture is full-bodied and slightly grainy, thanks to the combination of toasted almonds and toasted breadcrumbs; anchovies provide a deep savory note, while lemon and vinegar introduce a vital acidic component to lighten the overall flavor. Mint adds a fresh aroma, and cinnamon rounds out the aromatic profile with a subtle, warm nuance. This technique doesn't require cooking the sauce: the result depends on properly toasting the dry ingredients, cleaning the anchovies, and carefully blending them with plenty of olive oil. This preparation is part of Italian culinary tradition.

Instructions

Voice reading

8 steps · natural Italian voice

Toast the almonds

Toast the sweet almonds until they turn a light golden brown and develop a strong aroma, without over-browning them. Let them cool briefly: this way, they stay dry and can be chopped more precisely, preventing the heat from altering the balance of the sauce.

Chop the almonds

Chop the toasted almonds into evenly sized pieces, but not quite a powder. A slightly coarser texture allows the sauce to retain its noticeable consistency and offers a pleasant contrast to the breadcrumbs and anchovies.

Toast the breadcrumbs

Toast the breadcrumbs until dry and golden, stirring to ensure even color. Stop when they release a toasted aroma and have a crumbly texture, but don't let them burn: the bitter taste would overwhelm the other flavors.

Clean the anchovies

Thoroughly clean the salted anchovy fillets, removing any unusable parts and any excess salt. Dry them and cut them into small pieces; this fine process helps distribute the flavor evenly throughout the sauce.

Combine the dry ingredients

Combine the chopped almonds, toasted breadcrumbs, and anchovies in a bowl. Mix until the ingredients are evenly distributed and no single ingredient is concentrated in one area.

Add mint and cinnamon

Chop a few mint leaves and add them to the base along with a pinch of cinnamon. Stir carefully: the mint should release its fresh scent, while the cinnamon should remain a subtle aromatic note, without overpowering the flavor of the anchovies.

Regulates acidity

Pour in a little vinegar and add the lemon juice, gradually. Mix after each addition and check that the acidity makes it uniform. the mixture more lively without making it pungent; the base must remain fragrant and compact, not liquid.

Mix with oil

Add plenty of olive oil and mix all the ingredients vigorously. Continue until the mixture is well-combined, moist, and spreadable, with the almonds and breadcrumbs still recognizable. Use the sauce to season boiled meats and fish.

Chef's Tips

Desalt and clean the anchovies thoroughly before chopping them, so the flavor is balanced with lemon, vinegar, and almonds without overpowering the freshness of the mint.

Ingredients

Ingredients for 4 people
(2.47 oz) 70 g toasted sweet almonds 6 salted anchovy fillets
(2.47 oz) 70 g toasted breadcrumbs
some mint leaves
1 pinch of cinnamon lemon juice
vinegar, olive oil

Can't find it in the US?

salt-packed anchoviesItalian delis or online
Oil-packed anchovy fillets: 2 fillets for each whole salted anchovy
No need to rinse or bone them.
dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.

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