ANCHOVY GREMOLATA

Quick to make, but packed with flavor, this mixture gives depth and spark to braised veal shanks or osso buco, grilled meats, or steamed vegetables such as cauliflower.

Ingredients:

1 Scalia anchovy fillet packed in oil [2], chopped fine
1 small garlic clove, chopped fine
2 tablespoons chopped rosemary
1/4 cup Italian flat-leaf parsley, chopped fine
2 tablespoons grated lemon peel

Mash chopped anchovies with garlic in a small bowl or with a mortar and pestle.
Add rosemary, parsley and lemon peel, and mash or pound together to make a paste. 

Dab or sprinkle sparingly over osso buco or vegetables.