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.