At Savron, a restaurant in Trieste, Italy, they roast cuts of pork and veal and then pave a serving plate with cold thin slices of each and slathers on these two flavorful sauces. At home, use the sauces to dress up leftover meats—pork or veal or a combination of the two. The color of the anchovy sauce will vary according to the variety of anchovies used; plump, rosy ones, which are usually packed in glass jars, tend to yield a thicker, more richly hued sauce.
- 3⁄4 cup plus 1/3 cup olive oil
- 1⁄2 cup capers, drained and minced
- 1⁄2 cup minced parsley leaves
- 3 tbsp. red wine vinegar
- 2 oz. (about 1/3 cup) anchovy filets packed in oil (glass-packed, if possible), plus 1 tbsp. of the packing oil
- 1⁄3 cup fresh lemon juice (from about 2 lemons)
- 24 thin slices cold veal or pork roast, or a combination of both
- For the caper sauce: Heat 3⁄4 cup olive oil in a medium skillet over medium heat. Add capers and parsley and cook, stirring often with a wooden spoon, until parsley turns deep green, about 5 minutes. Add vinegar and cook, stirring constantly, until vinegar reduces slightly, about 30 seconds. Transfer sauce to a small bowl and set aside to cool, then cover with plastic wrap and refrigerate until well chilled. Sauce will keep in the refrigerator for up to 1 week.
- For the anchovy sauce: Put anchovy filets and the anchovy packing oil into the jar of a blender or food processor and purée until smooth. With motor running, gradually add about 1 tbsp. at a time of the lemon juice, then about 1 tbsp. at a time of the remaining 1⁄3 cup olive oil, through the hole in the top of the blender lid or the tube of the food processor lid, puréeing mixture until sauce is emulsified and smooth, 2–4 minutes. Transfer sauce to a small bowl, cover with plastic wrap, and refrigerate until well chilled. Sauce will keep in the refrigerator for up to 1 week.
- Divide veal or pork between 6 chilled plates, arranging slices in a single layer. Spread a thin layer of the caper sauce on half of the meat and a thin layer of the anchovy sauce on the other half. (If using both veal and pork, arrange veal on one side of the plate and pork on the other and spread a thin layer of the caper sauce over the veal and a thin layer of the anchovy sauce over the pork.) Garnish plates with sprigs of parsley, if you like.