Make your own anchovy pizza at home, or just add the fish on top of a delivery pizza.ģ. The fish really shine when they’re enjoyed on a tomato-dominated pie. Add tomato and red onion slices along with some basil and a drizzle of olive oil along with the anchovies, or just keep things simple with toasted bread (optionally rubbed with a garlic clove) and the anchovies straight from the can.Īnd of course, we can’t forget about anchovy pizza. You can always eat them alone, of course, but they’re even better when they’re used as a topper for toast. Use Anchovies as a Topping for Toast or Pizzaįeeling a bit more adventurous with your tinned fish? In that case, you may want to eat them whole. You can use the oil in the can for extra flavor.Ģ. Can’t find any paste? Stick with the whole anchovy, and just make sure you break up the pieces of fish as they begin to melt into the sauce. Because you’re working with the paste, you don’t even really have to worry about melting the fish down. Perhaps the best way to add anchovies into a sauce is by using an anchovy paste, which can usually be found in the grocery store next to the tinned version. Instead of whole chunks of anchovy, you’ll instead enjoy their rich, salty flavor throughout the sauce. Because they break down so easily, you won’t even be able to tell you’re eating fish. If you’re intimidated by the idea of using whole anchovies, you may want to melt them down into a sauce. Whether you’re learning to love these fish for the first time or you’re just looking for new ways to incorporate them into your cooking, these tips will ensure that your future dishes will have that bright anchovy richness we know and love. And there’s a good chance that you’ve already been eating foods packed with anchovies anyway, and you just haven’t realized it.Īnchovies are one of the most misunderstood and versatile ingredients you can have in your pantry, which is why we’re going to dive into some of the best ways to use the fish. Most of the time, they don’t even taste that fishy. ![]() But those of us who’ve already jumped on the anchovy train know the truth: that these tiny tinned fish can add a pop of salty, umami flavor to anything they touch. If you haven’t yet entered your anchovy era, the mention of the flavorful little fish may conjure up visual images of sad, stinky dishes that even the most adventurous of diners want to avoid.
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