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Guanciale and Anchovy Gravy
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This gravy combines guanciale (cured pork jowl) for deep, fatty richness and smoky-sweet pork flavour with anchovies, which melt into the sauce and add a salty, savoury punch without tasting overtly "fishy."

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Ingredients per serve

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What you need

This gravy combines guanciale (cured pork jowl) for deep, fatty richness and smoky-sweet pork flavour with anchovies, which melt into the sauce and add a salty, savoury punch without tasting overtly "fishy."

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Guanciale and Anchovy Gravy

    • Combine KNORR Rich Brown Gravy, guanciale, anchovy and warm water (500 ml per 10 serves). Bring to a boil, whisking for 2–3 minutes or until thickened.

  3. Chef Tip

    • Render guanciale gently to release fat and crisp edges for texture.
    • Incorporate anchovies early so they melt into the sauce for depth.
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