Put 4 peppers in the oven to roast them. After a while pull them out and let them cool down into a paper bag. Then remove the skin and the seeds inside and cut into pieces. Put into a frying pan with a little oil and a sliced onion, let them brown a little. Add in 2 or 3 anchovies, 1 spoon capers than mix all adding in oil, salt and fresh cream.
Mince 2-3 anchovies, 1 spoon capers and mix with tomato concentrate (about 150gr), add in 1 teaspoon of mustard, oil and vinegar. Stir well adding in one spoon of hot water to emulsify. If the sauce is too acid add in one tspoon of sugar and if you like it spicy add in a little of chilli.
Mince a bunch of parsley, one garlic clove, 1 spoon of capers, 2-3 anchovies, the soft part of a sandwich wet with vinegar, a little chilli. Add in salt if needed and oil. Stir well adding in one spoon of hot water to emulsify.
These two sauces (the red and the green one) are good with croutons... but they’re sooooooo tasty with anchovies!!! Anchovies in red sauce and green sauce are a tipical, traditional Piedmontese dish.The green sauce is wonderful also with a particular kind of meat called “bollito”, a big piece of beef boiled into water with onion, carrot, parsley. But this is another recipe, for another post !!
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