Salsa Calda d’Acciughe e Rosmarino

Hot Anchovy Sauce

Preparation info
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By Rose Gray and Ruth Rogers

Published 1995

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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.