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.
Combine 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.
CALORIES 11; FAT 1.1g (sat 0.2g); SODIUM 64mg
Recipe by Tiffany Vickers Davis