When Richard Bennett is in Motovun, where he spends several days a month with his Croatian real estate partner, Klaudio Ivašić, we usually have dinners at Miro Kopčalić’s pension. Much wine goes down each evening. Richard’s forte is curry, most often beef or turkey, Miro’s is barbecue, and Klaudio’s is dish-washing. Avid meat-eaters all, they are not too enthusiastic about my hot “vegetarian” sauce served with rice or pasta, but they condescend to my cooking when they are out of options. It is my turn this evening, Richard’s last this time around, and I have decided to surprise the jolly bunch with a little bit of meat in my sauce. There will be so little of it that they will have to guess the secret ingredient, which is barely noticeable through loads of hot peppers and a vast array of spices. It is anchovies, by the way. For good measure, I added to the sauce some capers, as well. I can hardly wait for this evening’s repast. “No,” I am chuckling already, “guess again…”