Acciughe in Salsa Rossa (Anchovies in Red Sauce) Acciughe in salsa rossa is a great favorite among Piedmontese traditionalists. It is terrifically simple to put together but, it must be admitted, it doesn't look like much. However, the taste is memorable. Serve this dish at room temperature, accompanied by a rustic, country-style bread, or with hot polenta alongside. Traditionally, it is presented garnished with chopped hardcoohed egg, thin slices of lemon, and - in the summer - freshly torn basil leaves. Makes 6 servings 20 whole salted anchovies, rinsed, filleted soaked in cold water briefly, drained, and very finely chopped 1 tablespoon salt-packed capers, rinsed and crushed One 3 ½ - ounce can solid white tuna, drained and finely crumbled 2 garlic cloves, very finely chopped 1 small red bell pepper, peeled with a vegetable peeler, cored, seeded and finely chopped 6 tablespoons prepared tomato sauce 3 tablespoons red wine vinegar Small handful of fresh basil leaves, finely chopped 1 teaspoon fresh thyme or oregano leaves, finely chopped, or ½ teaspoon dried 1 teaspoon dry mustard 1 teaspoon sugar Salt Freshly ground black pepper Combine all of the ingredients in a large mixing bowl. Taste for seasonings. Let sit at room temperature for several hours or, better yet, refrigerate overnight. Serve at room temperature. Copyright: Matt Kramer, "A Passion for Piedmont - Italy's Most Glorious Regional Table" William Morrow & Company Inc. NY, 1997