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Salsa Calda d’Acciughe e Rosmarino
Hot Anchovy Sauce
- Difficulty
Easy
By Rose Gray and Ruth Rogers
Published 1995
Ingredients
12 2 teaspoons - freshly ground black pepper
Method
Place the anchovies, rosemary and a pinch of pepper in a mortar and pound to a smooth paste. Add the lemon juice, and stir well.
Gently melt the butter in a small saucepan, and add the anchovy paste. Stir constantly until warm but do not allow to boil.
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