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Italian anchovy, pine nut and olive butter

Anchovy, pine nut and olive butter

PT10M

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Ingredients

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Method

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1
Place all ingredients in a bowl and stir thoroughly until everything is evenly distributed throughout the butter
2
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again
3
Spoon the butter out onto the centre of the cling film and form into a neat log. Tightly wrap it up and secure with a knot at each end
4
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return the log to the freezer for another time
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Italian anchovy, pine nut and olive butter

 
 

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