List of Ingredients
- 1 LB. of rump roast
- 2 C. of tomatoes
- saltpacked capers
- 4 of Anchovy fillets in oil
- Garlic
- Rosemary
- Dried oregano
- Parsley
- Extravirgin olive oil
- Salt
- Pepper
Method
Cut the rump roast into bite-size pieces and cut the tomatoes into chunks; in a pan, heat 3 tablespoons oil with a sprig of rosemary and 1 clove garlic, unpeeled and crushed. When the pan begins to sizzle, remove the garlic and rosemary and brown the meat in the oil for 1-2 minutes.
Remove the meat from the pan and set aside. Add 1 tablespoon oil to the pan and, off the heat, mix in the drained anchovy fillets, the rinsed capers and a pinch of dried oregano. Return to heat for 1 minute, then add a minced sprig of parsley and the chopped tomatoes. Stir so that the water from the tomatoes deglazes the pan, melting into the cooking liquid and browned bits to form a flavorful sauce.
Salt and pepper to taste and cook for 1 minute. Return the meat to the pan with the tomatoes and let the flavors mingle for a few seconds. Serve topped with additional minced parsley.