A Zilli Sauce

DEAR SOS: We had a wonderful spread for bread at Zilli Fish Too (their fish dishes are also outstanding) in Covent Garden in London. I think anyone would find this spread and a loaf of French or sourdough bread to be a tasty and reasonably low-calorie hors d’oeuvre. Can you obtain the recipe?

WALTER DEAL

Riverside

DEAR WALTER: Bob’s your uncle. Pick up a loaf of bread, and you’re in business.

Sweet white anchovy filets, fresh anchovies that are briefly cured so they have a mild flavor, are sold at gourmet markets.

Bread Dipping Sauce

Active Work and Total Preparation Time: 30 minutes

1/3 cup extra-virgin olive oil, divided

6 plum tomatoes, roughly chopped

10 pitted black olives, roughly chopped

6 fresh basil leaves

1 tablespoon capers, rinsed

3 1/2 ounces sweet white anchovy filets

3 cloves garlic, crushed

1/2 pound cherry tomatoes, chopped

2 tablespoons chopped parsley

Dash salt

Freshly ground pepper

Place half the olive oil, the plum tomatoes, olives, basil, capers, anchovies, garlic, cherry tomatoes and parsley in the bowl of a food processor and pulse until finely chopped, but not smooth, about 10 seconds. Season to taste with salt and pepper.

Pour into a serving dish, then drizzle with the remaining olive oil. Let stand for 1 hour before serving. Serve with fresh crusty bread.

4 cups. Each 1-tablespoon serving: 16 calories; 71 mg sodium; 1 mg cholesterol; 1 gram fat; 0 saturated fat; 0 carbohydrates; 1 gram protein; 0.14 gram fiber.