I first came across the recipe for this Italian sauce at the River Café in London, and it epitomises the simple, big flavours of Italian cooking. It is the perfect accompaniment to grilled meat and fish, and absolutely wonderful on vegetables, especially broccoli and asparagus. I also like to use it as a rub for roasting legs of lamb, but with a lot less olive oil.
In my experience, people who don’t normally like anchovies find this recipe a great introduction to their flavour, as the balance of lemon and rosemary diminishes the fishiness. Give it a go, you will love it!