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.
Ingredients:
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.