Salsa Fredda d’Acciughe e Rosmarino

• 2 tablespoons finely chopped rosemary
• 12 salted anchovy fillets, prepared
• juice of

Crush the rosemary in a mortar, add the anchovies and pound to a paste. Slowly add the lemon juice, stirring to blend. Finally add the olive oil a drop at a time. When about half has been added, pour in the remainder in a thin, steady stream, stirring continuously.

Alternatively, you can use a food processor although this method produces a thicker sauce. Put the rosemary in and chop ver