Salsa Calda d’Acciughe e Rosmarino

• 12 salted anchovy fillets, prepared
• 2 teaspoons finely chopped rosemary
• freshly ground black pepper

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.