- 2
- 10 mins
- 10 mins
Ingredients
- 2 cups extra-virgin olive oil, divided
- 6 white anchovy filets
- 2 cloves garlic, roughly chopped
- 1 red jalapeño, seeded
- 1/8 teaspoon red pepper flakes
- Salt, to taste
Preparation
Step 1
Combine half the olive oil, anchovies, garlic, jalapeño and red pepper flakes in a blender. Blend on high speed until smooth. Whisk in the remaining oil and season with salt. Cover and store in refrigerator for up to a week.
Chef's Ideas for Uses:
Puttanesca: While puttanesca takes many forms in Italy, most people here envision it involving tomatoes, capers, anchovies, garlic and olive oil, three of which are already in Funke's battuto. He suggests mixing two tablespoons of battuto into two cups of tomato sauce for "a subtle approach" to classic puttanesca. "It's a more genteel version, if you will," he says.
Caesar Dressing: The anchovies and garlic in battuto make it a good base for Caesar dressing, while the chile adds gentle and unexpected heat. To make, whisk together three tablespoons of battuto, ¼ cup lemon juice, ½ cup Parmesan cheese, one tablespoon Dijon mustard and a pinch each of salt and black pepper. Toss the dressing with sturdy lettuces like radicchio or Romaine.
Marinade: Battuto packs enough strong flavor to stand up to serious proteins like steak and lamb, as well as sturdy fish like mahimahi, tuna or swordfish. The salt and acid in the paste can be particularly helpful for tenderizing tougher cuts of meat. Add one tablespoon of red or white wine vinegar or lemon juice to ½ cup battuto, then rub it all over your protein of choice. Let it marinate at room temperature for thirty minutes before cooking.
Antipasti: Funke uses the battuto to dress raw vegetables, cured olives and cheese, presenting them antipasti-style for snacking alongside cured meats. Toss hunks of fresh mozzarella or sharp pecorino, Castelvetrano olives or sliced carrots and peppers with a light dressing of battuto, and let them sit for 15 minutes before serving. "It adds a subtle garlicky and salty aspect to anything savory," Funke says.