Recipe courtesy of Debi Mazar and Gabriele Corcos

Acciugata Di Renato

  • Level: Easy
  • Total: 12 min
  • Prep: 10 min
  • Cook: 2 min
  • Yield: 4 servings
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1 clove garlic, lightly crushed

5 tablespoons olive oil

2 tablespoons water

2 anchovies

1 handful fresh flat-leaf parsley, leaves picked and chopped fine

1 tablespoon capers

Kosher salt and freshly ground black pepper


  1. In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic. Add the anchovies and if you kept the garlic whole, you can now remove it. Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.
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