Salsa Fredda d’Acciughe e Rosmarino

Anchovy and Rosemary Sauce

Preparation info
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By Rose Gray and Ruth Rogers

Published 1995

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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