Caper sauce

Wash the capers thoroughly and the anchovy fillets. Remove all sprouts if any from the garlic cloves. Put the capers, anchovies, garlic cloves and a little oil in a blender. Blend adding the oil bit by bit so that the sauce is properly thick. To thin it a tablespoon of water can be added. Finally add the lemon juice, blend and season with salt e pepper. To vary the flavour of this sauce and make it less strong use tuna fish instead of anchovies. This sauce is perfect to dress pasta and rice, to accompany fish and boiled meat.