Anchovy Butter

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Anchovies are one of the most misunderstood ingredients out there. People literally fear these little morsels.  They are vital though for a traditional Caesar Salad and they have a multitude of other uses besides being a despised pizza topping. This butter is a great accomplishment on a steak, chicken, tossed in pasta and even on some strong flavored fish such as salmon.  You can soak the anchovies in white wine or milk to reduce the saltiness if desired

1 1.75-oz tin of anchovy fillets
1 Pound of butter, softened
2 shallots, finely chopped
½ cup chopped flat leaf parsley
½ cup pimentos, diced

In the bowl of a food processor with a steel blade, place all ingredients. Pulse until ingredients are uniformly distributed throughout the butter.

Lay a 16-in length of waxed paper on a clean work surface. Place all the anchovy butter ⅓ of the way up the paper. Fold the end nearest you up over the butter and roll to form a uniform 2 inch cylinder. Tightly wrap ends. Wrap again with plastic wrap and place in freezer.

Cut 1/2 inch off the cylinder and place on your grilled medium-rare steak or other uses.

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