Chef Evan Funke of Bucato in L.A. uses fresh white anchovies for his battuto, an Italian condiment that combines the chile-infused olio santo of southern Italy with the warm garlic and anchovy bagna cauda dip of the north.
Fresh white anchovies are often found in the refrigerated section of fine Italian food stores. But if you can only find tins, look for white anchovies marinated in olive oil (we like the Cento brand). Simply rinse them well and soak them in fresh olive oil for an hour before using.
To learn more, read "Evan Funke's Secret Weapon."
Recipe adapted from Evan Funke, Bucato, L.A.
Yield: About 2 cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
2 cups extra-virgin olive oil, divided
6 white anchovy filets
2 cloves garlic, roughly chopped
1 red jalapeño, seeded
⅛ teaspoon red pepper flakes
Salt, to taste
Combine half the olive oil, anchovies, garlic, jalapeño and red pepper flakes in a blender. Blend on high speed until smooth. Whisk in the remaining oil and season with salt. Cover and store in refrigerator for up to a week.