While I’m usually all about a roast chicken with oodles of pan juices to mop up with crusty bread, this version doesn’t come with liquid but is rather best eaten at room temperature or gently warmed, making it the ideal filling for a sandwich. Not limited to roast chicken, my anchovy butter can also be enjoyed spread liberally over a slice of seeded sourdough and eaten with soft boiled egg or as a simple sauce for green veggies.

East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1HR 15MINS
Total Time
$2.21
Cost Per Serving
Ingredients
Servings
4
us / metric

6
Anchovy Fillets
with about 2ml of their oil

2 cups
Dry White Wine
Nutrition Per Serving
Calories
1758
Fat
137.1 g
Protein
108.5 g
Carbs
0.7 g