Recipe: Anchovy butter

15 minutes, plus cooling and chilling times. Makes a generous 1 cup compound butter

2 shallots, finely minced

1 tablespoon extra-virgin olive oil

2 large cloves of garlic

1/2 cup of small pitted black olives, sliced, preferably Taggiasca or Nicoise

2 tablespoons fresh Italian parsley, chopped

10 anchovy fillets, cleaned and finely chopped

1 cup (2 sticks) butter, softened

1. In a small skillet heated over medium-low heat, slowly cook the shallot in the oil until softened and translucent, 2 to 4 minutes. Remove and set aside to cool.

2. Grate the garlic, using a rasp or fine grater, over a medium bowl. Add the cooled shallots, olives, chopped parsley, anchovies and butter, and thoroughly combine. On a small rectangular sheet of parchment, scoop out the butter and shape it into a log, touching the butter as little as possible. Chill in a refrigerator or freezer until it is firm enough to reshape it.

3. Reshape the firm butter into a log approximately 1½ to 2 inches in diameter. Freeze until ready to use, then slice into one-fourth- to one-half-inch rounds.

EACH OF 16 TABLESPOONS

Calories 121

Protein 1 gram

Carbohydrates 1 gram

Fiber 0

Fat 13 grams

Saturated fat 8 grams

Cholesterol 33 mg

Sugar 0

Sodium 125 mg