Anchovies

guido · Site Admin Joined: Oct 18, 2004 Posts: 381 Location: Italy

Anchovies

Let me guess: You hate anchovies.

I don't blame you. Their salty fishiness is a turn-off when you bite into an entire anchovy on a pizza or in a salad.

In small amounts, however, when blended with other ingredients, anchovies can enhance the flavor of a dish in an elusive but satisfying way. The dressing for authentic Caesar salad, for example, is made with anchovies. So is Worcestershire sauce and Asian fish sauce.

Once you discover the pleasures of anchovies, you'll find many ways to use them, from salads and sandwiches to vegetables, tomato sauces and roasts. (I cut small slits in the meat and bury an anchovy in each.) They have an affinity for beef stews, lamb, black olives, potatoes and garlic.

Michael Chiarello has an excellent suggestion in his book, Casual Cooking: Marinate 12 anchovies in 1/4 cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 2 teaspoons minced Italian parsley, 1/2 teaspoon minced garlic and 1/4 teaspoon red pepper flakes for 2 hours.

When you're ready to eat, put a pound of pasta on to boil and gently heat the anchovy mixture in a skillet, stirring until the anchovies melt. Toss with the drained pasta and garnish with toasted bread crumbs. The same anchovy marinade would be delicious spooned over toasted slices of French bread and topped with fresh mozzarella cheese or scattered over a tomato, mozzarella and basil salad.

The best anchovies are packed in olive oil in small jars, available in specialty stores and some supermarkets. To reduce saltiness, soak them in cold water for 20 minutes, changing the water twice. Taste the anchovies; if they are still too salty, continue to soak them until you are pleased with their flavor. Drain and pat dry before using.

Once opened, anchovies will keep in their jar, tightly covered with at least an inch of oil on top, for about 2 months.
_________________
In vino veritas!

paulamathers · Posted: Sat Oct 28, 2006 10:14 pm Post subject:

anchovies are SO salty, does this help get rid of or reduce the salty flavour? i love fish but anchovies are pretty much the only ones i dislike, it would be good to find a non salty taste to them!