Recipes

Hearty tomato sauce with anchovy for meat dishes (veal) or fish.

I discovered this dish while I was in Italy in Tuscany. I was totally surprised since I expected a classic minestrone soup. Now since minestrone means vegetable soup, I wasn't far off :-) Only this was more of a stew, cooked for many hours, and a specific nutmeg taste. It also contained a lot more local vegetables. The scent brought me back to my childhood, see my other related recipe Grandma's carrots.