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Quick to make, but packed with flavor, this mixture gives depth and spark to braised veal shanks or osso buco, grilled meats, or steamed vegetables such as cauliflower.


1 Scalia anchovy fillet packed in oil, chopped fine
1 small garlic clove, chopped fine
2 tablespoons chopped rosemary
1/4 cup Italian flat-leaf parsley, chopped fine
2 tablespoons grated lemon peel

Mash chopped anchovies with garlic in a small bowl or with a mortar and pestle.
Add rosemary, parsley and lemon peel, and mash or pound together to make a paste. 

Dab or sprinkle sparingly over osso buco or vegetables.