What can I say? A loaf of Iggy's sourdough Francese , a crock of this, and bliss is but a mouthful away! I first encountered Anchovy Butter as the table butter provided the lucky diners at Lydia Shire and Susan Regis's magnificent Biba, looking out over the beautiful historic Public Garden in Boston. So many fine memories, and 30 years later, those two talented chefs are still at it, chef/owning restaurants and exciting the palates of all their lucky customers! —LeBec Fin
Remove anchovies from oil. Puree in small processor. Add butter and puree, scraping down sides as needed, til butter is whipped and thoroughly combined. Surprisingly, this may sometinmes need added salt, and, if so, add gradually to taste.Transfer to container. Serve with fresh bread or sesame crackers,and, i suppose, on pasta or pizza or anything!
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.