200 g (7 oz) good quality unsalted butter, diced and softened
100 g (31/2 oz) anchovies, packed in olive oil (the best you can find)
1 teaspoon extra-virgin olive oil
Method
Whisk the butter for about a minute in an electric mixer fitted with the appropriate attachment until a little fluffy. Finely chop the anchovies until they have taken on a paste-like consistency. Add them to the butter along with the olive oil and whisk again for a couple of minutes to evenly incorporate into the butter.
Keep the anchovy butter in the fridge and serve with focaccia or bread, or melt in a frying pan with garlic and chilli, and toss with spaghetti for a late-night supper dish. It’s also delicious rubbed over chicken before roasting – basically, use it whenever you want to add a deep savoury flavour to whatever it is you are cooking.
This Whipped Anchovy Butter is so versatile and a little taste of Europe. Its is perfect to toss through spaghetti or top on toast.
Recipe and images from Ellie’s Table, cookbook by Elli Bouhadana, published by Hardie Grant Publishing.
Ingredients (makes about 300g)
200 g (7 oz) good quality unsalted butter, diced and softened
100 g (31/2 oz) anchovies, packed in olive oil (the best you can find)
1 teaspoon extra-virgin olive oil
Method
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