- 250 g of butter.
- 20 anchovy fillets in oil.
- 3 cloves of garlic.
Soften the butter at room temperature.
. In blender, place the garlic, anchovies, butter cut into pieces.
Mix everything to a smooth paste.
In small ramekins or bowl.
Serve with croutons. Each tartinera anchovy butter over .
Notes: Ideal for an aperitif or a salad. It may be added above the pickled peppers. Recommended wines: white or pink