Savory, salty, and incredibly simple, you can use this anchovy butter to start a sauce, finish a steak, top a pizza, or in my favorite way: just spread it on toast.
This anchovy butter “recipe” is not really a recipe at all. The directions are simple. Melt anchovies, mix them into softened butter and serve. It is an homage to a staple appetizer in Italy, “pane, acciughe e burro”, or “bread, anchovies and butter.” The Italians love it because they can serve it any time. It is made with ingredients on hand, making it perfect for when company pops in for a surprise visit. My version simply combines the two stars, the anchovies and the butter, to make one versatile ingredient. The recipe is a simple one, but it is the true embodiment of the old adage that Italian cooking is best because it is simple but made with the highest quality ingredients. And high quality ingredients are a must here. Go for the anchovies packed in olive oil, preferably imported from Italy, and creamy, cultured unsalted butter.
The Simplest Steps for Anchovy Butter
- Heat anchovies in a small sauce pan until they soften and begin to melt
- Mix melted anchovies into softened butter
- Spread on bread
COMPOUND BUTTERS
You can make this anchovy butter in the tradition of a simple compound butter. Let the butter soften up, add chopped anchovies and mix to incorporate. But I like to cook the anchovies in a small skillet first. The heat allows the anchovies to break down and almost melt, so that when you add them into the butter they incorporate smoothly without leaving big chunks. Plus, I throw in a garlic clove to sauté with them (to be removed later) for a little extra flavor. I think that this anchovy butter is perfect and super flavorful as it is, but feel free to add herbs, more garlic, or spices as you see fit.
I wasn’t originally planning on posting this recipe because it is so simple. But the light in my kitchen on the morning I made this was simply too beautiful to not photograph it. Plus, as simple as it is, maybe you’ve never thought about making anchovy butter before. I certainly hadn’t before I saw leftover anchovies from pasta puttanesca sitting in my fridge. Now that I’ve made it, I realize how truly versatile anchovy butter can be.
I served my anchovy butter spread on toast for breakfast in two ways. One was simple: spread the anchovy butter and top with herb oil. The other was with a perfectly runny soft boiled egg and a few red pepper flakes. And while simple preparations allow you to taste the full flavor of the anchovy, this butter can be used in more complex ways as well. It would be the perfect starter for any soup or pasta sauce, the perfect finisher for a grilled steak or chicken breast, or even a great topping for pizza. If you’re an anchovy lover like me, you’ll want to put it on just about anything.
Simple Anchovy Butter
Ingredients
- 6 anchovy fillets, packed in olive oil, minced
- 8 tbsp butter, softened
- 1 clove of garlic
Instructions
- Add garlic clove and anchovies to a small sauté pan over medium heat and sauté until anchovies are starting to dissolve and the garlic clove is just starting to brown, 2-3 minutes. Remove garlic clove
- Add anchovies into softened butter and mix well to combine. Spread on toast, or store in an airtight container in the fridge to be used later.
Leave a Reply