Fresh Cherry Tomato, Anchovy, Caper & Olive Sauce

Serves 4

  • ½ glass of white wine
  • 1 clove of garlic, chopped
  • 5 Veru Anchovy Fillets in Peperoncino
  • ½ tbsp capers
  • 1 tbsp green olives
  • 1 sprig of rosemary
  • 2 tbsp fresh basil, shredded
  • 200g fresh cherry tomatoes, cut into quarters
  • 2 tbsp oil from the anchovies

Place the oil along with the garlic and rosemary into a frying pan on a medium heat. When the garlic starts to brown add the capers, olives, and anchovies, and cook for 2 minutes. Add the wine and cook for another minute. Finally, add the chopped basil and cherry tomatoes, season to taste, and cook for a further minute. Serve with spaghetti or fish.

Basil, Mint & Anchovy Pesto

Serves 4

  • 1 handful of fresh basil
  • 2 handfuls of fresh mint
  • 1 tbsp shelled almonds
  • ½ clove of garlic
  • 1 tbsp grated parmesan
  • 150ml olive oil
  • 2 Veru Anchovy Fillets
  • 1 tsp grated lemon zest
  • pepper

Blend all the pesto ingredients together and season with salt and pepper if necessary. Delicious on top of chargrilled lamb cutlets.