Traditionally the anchovy sauce was made with a mortar and pestle by creating a paste with all the dry ingredients first, adding the extra virgin olive oil as needed to obtain a creamy consistency ...

1. In a large skillet, heat butter over medium-high heat for 6 to 8 minutes. Reduce heat to medium; add pancetta, corn, onion, bell pepper, celery, thyme and 1 teaspoon salt. Cook 15 to 20 minutes, ...