May 14, 2013

Some people are phobic about this fish paste: too fishy, too salty. But it's an amazing flavor enhancer, boosting the meaty umami character in food. It deepens our simple gremolata, which is fabulous drizzled over roasted meat or veggies.

ANCHOVY GREMOLATACombine ½ cup chopped fresh flat-leaf parsley, 4 teaspoons minced fresh garlic, 4 teaspoons extra-virgin olive oil, 1 tablespoon grated lemon rind, and 2 teaspoons anchovy paste in a medium bowl, stirring until well blended. Store in an airtight container in the refrigerator.

SERVES 10CALORIES 11; FAT 1.1g (sat 0.2g); SODIUM 64mgRecipe by Tiffany Vickers Davis

You May Like