Roasted Garlic and Anchovy Compound Butter

• LH1 large head of garlic
• OO1 tsp olive oil
• PSPinch of salt
• UB125 g unsalted butter · softened
• AP1 tsp anchovy paste
• P25 g parmesan · finely grated
• CS1/4 tsp cooking salt
• P1 tbsp parsley · finely minced

Préparation

1. 1

   Preheat the oven to 180°C. Place separated, skin-on garlic cloves on a piece of foil, drizzle with olive oil and a pinch of salt, then seal the foil tightly.

2. 2

   Roast in the oven for 30 minutes, or until the garlic flesh is soft like a paste. Allow to cool, then squeeze the soft garlic flesh out into a small bowl.

3. 3

   Measure 2 tablespoons of the roasted garlic paste into a mixing bowl. Add the softened butter, anchovy paste, parmesan, and cooking salt.

4. 4

   Blitz the mixture with a stick blender until completely smooth, then stir in the minced parsley.