📝 About This Recipe
This luxurious, deep-crimson paste is the secret weapon of Mediterranean kitchens, offering a concentrated explosion of briny, savory 'umami' flavor. Crafted from high-quality salt-cured fillets and balanced with premium olive oil and aromatics, it transcends store-bought tubes with its silky texture and complex profile. Whether melted into a sauce or smeared on crostini, this homemade condiment brings a professional chef's depth to every dish it touches.
🥗 Ingredients
The Anchovy Base
- 250 grams Salt-packed whole anchovies (rinsed, deboned, and patted dry)
- 50 grams Oil-packed anchovy fillets (high-quality, drained)
Aromatics & Acids
- 1 tablespoon Capers (nonpareil variety, rinsed and drained)
- 1 small Garlic clove (confit or blanched to remove raw bite)
- 1/2 teaspoon Lemon zest (finely grated)
- 1/4 teaspoon Dried oregano (preferably Sicilian or Greek)
- 1/8 teaspoon Red chili flakes (optional, for a subtle back-heat)
Emulsifiers & Finishing
- 1/2 cup Extra virgin olive oil (cold-pressed, mild flavor profile)
- 1 teaspoon Red wine vinegar (to balance the salt)
- 1 teaspoon Tomato paste (double-concentrated for color and body)
👨🍳 Instructions
-
1
Begin by preparing the salt-packed anchovies. Rinse them thoroughly under cold running water to remove excess salt, then gently pull away the spine and tail. Pat the fillets completely dry with paper towels.
-
2
Place the cleaned salt-packed fillets and the oil-packed fillets into a heavy-duty mortar and pestle or a small food processor bowl.
-
3
Add the blanched garlic clove and the rinsed capers to the anchovies. The capers add a necessary floral acidity that cuts through the fish's richness.
-
4
Pulse the mixture 5-7 times or grind with the pestle until a coarse, chunky paste begins to form. Avoid over-processing at this stage.
-
5
Incorporate the tomato paste, dried oregano, and red chili flakes. The tomato paste isn't for flavor as much as it is for providing a beautiful, deep mahogany hue and a smooth texture.
-
6
Add the lemon zest and red wine vinegar. These elements brighten the 'heavy' fermented notes of the cured fish.
-
7
While whisking or processing on low, slowly drizzle in the extra virgin olive oil in a thin, steady stream. This creates a stable emulsion, resulting in a creamy rather than oily paste.
-
8
Continue processing until the paste is nearly smooth but still retains a microscopic bit of 'grain' from the fish—this is the hallmark of an artisanal paste.
-
9
Taste a tiny amount. It should be very salty but balanced. If it feels too sharp, add another tablespoon of olive oil.
-
10
Transfer the paste to a sterilized glass jar. Use a spatula to press down firmly, ensuring there are no air pockets where spoilage could occur.
-
11
Smooth the top of the paste and pour a thin layer of olive oil over the surface to seal it from oxygen.
-
12
Seal the jar tightly and refrigerate for at least 24 hours before using to allow the flavors to marry and soften.
💡 Chef's Tips
Always use a clean, dry spoon when scooping from the jar to prevent mold growth. If the paste becomes too firm in the fridge, let it sit at room temperature for 10 minutes before use. For a smoother 'commercial style' finish, pass the final mixture through a fine-mesh sieve with a spatula. Don't skip the rinsing of salt-packed anchovies; failing to do so will make the paste inedibly salty. If you find the flavor too intense, blend in a few roasted walnuts for a nutty, mellow variation.
🍽️ Serving Suggestions
Whisk a teaspoon into a classic Caesar salad dressing for an authentic punch. Stir into a hot pan of olive oil and garlic to create the base for Pasta alla Puttanesca. Spread thinly over warm, buttered sourdough toast topped with sliced radishes. Mix with softened unsalted butter to create a compound 'Anchovy Butter' for searing steaks. Add a dollop to braised lamb shanks or beef stews to deepen the savory notes without adding 'fishy' flavor.