Friday, April 20, 2012

Anchovy Caper & Parsley Butter





We were served this delicious savoury Anchovy Caper & Parsley Butter at Ristorante Lillo Tatini in the small hilltown of Panicale, when we were in Umbria earlier this month. The whole meal was unforgettable, but the fabulous full-flavoured butter that was served with warm homemade scones and herb breads, was memorable. Inspired by the chef's culinary concoction, I was compelled to make my own version. Easy and delicious, this savoury butter is wonderful with warm Cheddar and Dill Scones but would also be excellent served melted over grilled steak or lamb.







Anchovy Caper & Parsley Butter
Makes 1/4 cup

8 tbsp unsalted butter, at room temperature

4 anchovies, finely minced
1 tsp capers, finely minced
1/2 tsp fresh Italian parsley, finely minced
Maldon salt and fresh cracked black pepper

Place the butter, minced anchovies, capers and parsley in a small bowl and mix thoroughly to combine. Season with salt and fresh ground pepper to taste. Spoon the Anchovy Caper Butter into small butter bowls and chill until required. Delicious served with Cheddar Dill Scones or other savoury breads.


Alternatively, spread the butter onto a piece of cling film and form into a small log. Seal with the ends of the cling film and refrigerate until required. Unroll the butter and slice into thick coins and use as a garnish for grilled lamb or steak.