Anchovies – February Featured Ingredient

Okay, I want you to forget all the yucky experiences you’ve ever had concerning anchovies. I want you to keep an open mind and let me tell you the reasons why you need to give these little fish another try. Anchovies – February Featured Ingredient needs respect because the flavor these little darlings can provide a dish is truly remarkable.

Anchovies – February Featured Ingredient

Anchovies - February Featured Ingredient
Oil Packed Anchovy Fillets

No, I am not a fan of the little fishes on my pizza or on my Caesar salad as I use anchovy paste. Yet I am a fan of the flavors a salty fish can bring to tomato sauces and other dishes. I had never heard of using anchovies in pasta sauce before finding a recipe not to long ago and tried a recipe for Quick Lamb Ragu by Alison Roman. Let me tell you it is spectacular and irresistible. Anyone who eats this sauce will never know it contains anchovies. The addition will make you a believer and never look back.

Anchovies – February Featured Ingredient

Anchovies - February Featured Ingredient
Anchovies Add Richness To Many Sauces and Savory Dishes

Do you know the origin of anchovies, the different kinds and their uses? First, Morocco, Spain, Chile and Peru is where you find anchovies that have been salt-cured, rinsed then canned in tins or glass jars with oil. These are the workhorses used in salads, sauces, dressings and vinaigrettes. You can barely taste them when cooked and leave the most expensive ones for eating , not cooking. The more expensive ones should be eaten alone when preparing appetizers or special occasions..

Second, Italy and Spain is where you’ll find those little fishes marinated in vinegar and are less salty than oil packed. These are great for eating and not cooking. Marinated anchovies make great appetizers like wrapped around cornichons, pickled onions, olives, and artichokes.

Anchovies – February Featured Ingredient

Anchovies - February Featured Ingredient
Experiment with Oil Packed, Marinated and Salt Packed

Last but not least is salt-packed anchovies which hail from Italy and Spain, too. These will be the priciest of all varieties especially if purchased from specialty stores. Due to price, you’ll want to save these for special occasions and using as a topping. Try them on salads, toasts, or on sandwiches. You must rinse them of all salt and soak in water for at least 15 minutes to plump. After plumping these anchovies, they must be filleted to remove all bones before eating.

Anchovies – February Featured Ingredient

Anchovies - February Featured Ingredient
Don’t Fear This Little Tiny Fish!

Anchovies impart so much flavor it’s incomprehensible as I was as shocked as you are right now reading this. The one thing I can say is try them the next time you make pasta sauce. Only use 2 fillets with 28 ounces of tomatoes. They literally melt when combined with the garlic and onion and richness is what you will have once your sauce is cooked. Alison Roman believes anchovies will work in just about any savory dish and I whole-heartedly agree. Alison made me a believe in the power of anchovies and I want you to be a believer. Happy Cooking!

 

 

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