Pane Burro e Acciughe

Bread, Butter and Anchovies

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      15 min

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

The key is to use good bread for this traditional starter or canapé dish; I recommend Pugliese bread or a sourdough made of durum flour. The combination of roasted bread with the soft creaminess of butter and saltiness of the anchovies prepares your palate for a plentiful meal.


  • 4 slices Pugliese bread (sourdough with durum flour)
  • 125 g unsalted butter, softened


Cut the bread to the size you require and ensure the butter is at room temperature.

Drain the anchovies. Put the anchovies and capers into a food processor and mix well until almost smooth.

Add the butter, olive oil and zest of the orange and lemon into the mixture.

Whip until it becomes smooth and creamy. The butter should become white and fluffy.

Add the juice