Skip to content

Anchovie butter

INGREDIENTS

Ingredients for a punnet

10 Anchovie fillets

250g of butter

1 Teaspoon of chopped pink peppercorn

1 Teaspoon of chopped thyme

10 Leaves of basil chopped

1 Tablespoon of extra virgin oil

 

METHOD

  1. Reheat the oil in a small pan and add the anchovies. While the oil is hot, with a spoon squash the anchovies and make sure they melt nicely, add the peppercorn and set aside. 

  2. Get the butter at room temperature and whisk it with the help of an electric beater until nice and fluffy. 

  3. Fold in the butter, the herbs and the anchovies mix. Place into a small jar and refrigerate until its used! 

Buon Appetito!  

Share this

Related Articles

SUBSCRIBE TO OUR NEWSLETTER

Stay up-to-date with all our special offers and events.

Newsletter Sign-Up

CHRISTCHURCH

TRATTORIA + PIZZERIA + SHOP + DELI

322 Tuam Street
Christchurch

Trattoria Hours:
Mon – Sun 10.30am – 2.30pm
Brunch: available till 11am daily
Dinner: Fridays ONLY 4.30pm – 8.30pm
(Kitchen closes at 8pm)

Shop + Deli Hours:
Monday – Thursday & Saturday, 8.30am – 5pm
Friday, 8.30am – 8.30pm
Sunday, 10am – 4pm

WELLINGTON

TRATTORIA + PIZZERIA + SHOP + DELI

42 Constable Street
Newtown, Wellington

Trattoria Hours:
Mon – Sun, 9am – 10:00pm
(Kitchen closes at 9pm)
Brunch:  Fri – Sun.  11am – 3pm
Cafe + Cabinet Selection:
Daily from 9am
Dinner: Daily from 5pm

Shop + Deli Hours:
Mon – Sun, 9am – 8pm

RIVERSIDE FARMERS MARKET, CHRISTCHURCH

SHOP + DELI

2/96 Oxford Tce
Riverside Market, Christchurch

Shop & Deli Hours:
Monday-Friday, 10am – 6pm
Saturday, 9am – 6pm
Sunday, 10am – 5pm

INFORMATION

CUSTOMER SERVICE

Back To Top