finely diced 5–7 anchovy fillets 1 bunch of basil or flat-leaf parsley, chopped 40g butter Olive oil Kosher salt Parmesan Reggiano, freshly grated * Equipment Medium-sized pot Large frying pan ...

Cured anchovies were originally left whole and packed in salt, but now they tend to be boned, cleaned and preserved in salt or oil and sold in cans or jars. Fresh anchovies don't travel well so ...

Whip up your infused oil. While the potatoes boil, gently heat up olive oil, anchovy fillets, garlic and lemon zest in a pan. Cook until the garlic browns and the anchovies have broken down. Strain ...

use a frying pan with 6cm-7cm of oil). Meanwhile, dip a sage leaf in the batter and shake off the excess. Lay an anchovy fillet or half if they’re too long, on top and press on another sage leaf ...

Work the anchovies with the salt and rosemary in a mortar and pestle, adding oil slowly, until they form ... Then debone the fillet and sirloin and cut into 1/2-inch slices against the grain ...

Heat the olive oil and the oil from the anchovies in a large heavy skillet over high heat. When hot, add the steaks and cook them for about 11/2 minutes on each side for medium rare, or for more or ...

Put the olive oil in a saucepan and set over a medium ... 3 Spoon the tomato pulp over the bread, drape over the anchovy fillets, scatter with chives, if you like, and serve.

Pat fillets dry and place one ... capers, honey and anchovies, if using, and reserved lemon zest. Stir in 4 tablespoons olive oil and season with salt to taste. Divide potatoes between plates ...

Turn up to a friend’s house with a big tin of Scalia anchovy fillets, four packets of Dufour puff pastry, a basket of onions and a few jars of Kalamata olives. That’s what our friends Laurent ...