Chef Jeremy Lee on the precious anchovy condiment that adds roundness to dishes such as braised lamb and porchetta tonnato
Alici is the essence of anchovy and it’s a very precious condiment. It comes in a very small bottle, like a bottle of perfume. It’s not cheap, but it’s relatively easy to get, and a little goes a long way. It’s never gone off – well, not that it lasts long enough to find out. I get it from Andy Harris at the Vinegar Shed and use it very sparingly.
It’s an elegant variation on using Worcestershire sauce in something, but it’s not so overwhelming. There’s a softness to it that’s amazing, it adds a roundness. You just need a few drops.
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