Alici Recipe

Soften the butter: leave unsalted butter at room temperature for 15–20 minutes until pliable, or briefly microwave for 5–8 seconds if in a hurry.

Heat olive oil in a small skillet over low heat. Add the finely minced garlic and cook gently until fragrant, about 30–45 seconds; do not brown.

Add the chopped anchovy fillets to the skillet and stir constantly over low heat for 1–2 minutes until they dissolve into the oil and form a paste.

Remove skillet from heat and allow mixture to cool 1 minute. Transfer anchovy-garlic mixture to a bowl with the softened butter. Add lemon zest and freshly ground black pepper.

Using a spatula, mix thoroughly until the anchovy paste is fully incorporated into the butter and the mixture is smooth and homogeneous. Taste and adjust pepper; do not add extra salt (anchovies are salty).

Heat a clean small skillet over medium heat and add 1 tablespoon olive oil.

Add the fresh breadcrumbs to the skillet and toast, stirring frequently, until evenly golden and crisp, 4–6 minutes.

In the last minute of toasting, sprinkle in the chili flakes (or fresh chopped chilli) and continue toasting for 30–60 seconds to bloom the heat, being careful not to burn.

Transfer toasted breadcrumbs to a bowl. Stir in chopped parsley and 1/4 tsp fine sea salt. Let cool while finishing the butter and sauce.

Return the skillet used for anchovies (or a clean small pan) to medium heat and add the white wine. Bring to a gentle simmer and reduce by about half, 2–3 minutes, scraping up any flavorful bits from the pan.

Remove from heat and stir in the fresh lemon juice and the extra 1/2 tsp lemon zest.

Fold the anchovy-infused butter into the warm, slightly reduced wine a little at a time so it emulsifies into a glossy sauce. If sauce is too thick, warm gently and add up to 1 tablespoon water or extra wine to reach desired consistency.

Taste the sauce; adjust with a tiny pinch of salt only if absolutely necessary. Finish by folding in chopped parsley leaves.

To serve: Spoon or spread the anchovy butter sauce onto warm slices of toasted baguette, grilled fish, steamed vegetables, or roasted potatoes. Sprinkle generously with the toasted breadcrumb mixture and a final grating or sprinkle of lemon zest. Add a few extra chilli flakes if more heat is desired.

Optional chilling step (if serving as make-ahead compound butter): place the mixed anchovy butter on parchment, form into a log, chill in refrigerator until firm (1–2 hours). When ready to finish, slice rounds and melt briefly in skillet with the reduced white wine, then proceed to finish with breadcrumbs and lemon.