Anchovy butter

Anchovy butter

By
From
A la Grecque
Serves
8
Photographer
Mark Roper

This tangy butter is fantastic spread on thin slices of sourdough toast to serve with a radish salad as part of a table of shared mezze dishes. Alternatively, you can shape it into a fat log and roll up in clingfilm to store in the fridge or freezer. Cut off slices as needed, and serve on chargrilled steak or a plate of steamed asparagus.

Ingredients

Quantity Ingredient
150g butter, softened
8 anchovies
1/3 cup parsley leaves, chopped
freshly ground black pepper

Method

  1. Whiz the butter in a food processor until soft. Add the remaining ingredients and whiz again to combine. Scrape into a ramekin and refrigerate. Alternatively, spoon onto a sheet of clingfilm and roll into a fat log. Twist the ends securely and chill until required. The butter will keep in the fridge for 2 weeks or up to 3 months in the freezer.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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