Anchovy Butter

By stancec44

Don’t even dream of discarding the olive oil that the anchovies are packed in; it is perfect for drizzling over cheese (Stowell prefers a fresh burrata) or on pizza. Try using it in a vinaigrette for a hearty kale salad, or pour it into a pan and use it to sauté greens, like spinach.

The fillets: Stowell favors the fish in pasta; in his signature dish, noodles are tossed with chopped anchovies, olive oil, chiles and mint. But we’re particularly taken with his method for pulsing the anchovies with butter. Melt it in a pan to sear meat, or add it to mashed potatoes for a whack of umami.

Ingredients

• 2 sticks (16 tablespoons) unsalted butter, at room temperature
• One 3.5-ounce jar of oil-packed anchovies, drained (save the oil for another use)

Preparation

Step 1

1. In the bowl of a food processor, add the butter and anchovies. Process until well combined, about 15 seconds.

2. Use a rubber spatula to scrape the mixture onto a 12-inch-long piece of parchment paper and shape into an 2-by-8-inch log. Twist the ends to seal and refrigerate until firm, about 2 hours or up to 3 days. Slice into thin pieces and add to pasta, use to sauté greens, or spread on fresh radish slices.