Roast Veal and Pork with a duo of Caper and Anchovy Sauces (Vitello con Salsa di Capperi e Maiale con Salsa di Acciughe)

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.