Anchovy Cream

1½ cups cream

6 Lorea anchovy fillets, finely chopped

2 cloves garlic, crushed 1 tablespoon butter, diced, chilled

ground pepper

Place the cream, anchovies and garlic in a medium saucepan. Simmer over a medium-low heat, stirring often until thick and reduced by half, about 15-20 minutes.

Take off the heat and, using an immersion blender, gradually blend in the butter to make a thick, creamy sauce. Season generously with black pepper. If making ahead, warm over a low heat until smooth but don’t let it boil.