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This is a very piquant sauce. Especially if the capers are packed in brine, which most are today. The mixture of anchovy and caper is quite common in Italian (Sicilian) cooking. It adds a bit of zip to most any dish . . . salad, fish, meat. I tend to go overboard with using either anchovies or capers, but then I enjoy both very much. Try this dish with pork chops or even chicken breasts. Both are equally good.<br />
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