Italian anchovy, pine nut and olive butter
Item 1 of 1
This delightful anchovy, pine nut and olive flavoured butter recipe is packed with the vibrant flavours of Italy. Parmesan, capers and garlic are added for an added hit of umami, along with green flecks of vibrant fresh parsley. Use it as a dressing for boiled vegetables, stir through pasta dishes or melt over fish cooked en papillote for an easy way to add bags of flavour to your cooking.
First published in 2018
Ingredients
Metric
Imperial
- 150g of unsalted butter, softened
- 3 anchovy fillets, finely chopped
- 1 garlic clove, finely grated
- 1 tsp capers, finely chopped
- 15g of pine nuts, toasted
- 15g of black olives, pitted and chopped
- 1 lemon, zested
- 1 handful of parsley, chopped
- 20g of Parmesan, grated
SAVE RECIPE
Method
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
First published in 2018
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