Prized by chefs and home cooks around the world for their funky, briny flavor and extraordinary versatility, anchovies don't just adorn pizzas, salads, and sandwiches—they make their way into distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone to, well, anything you want. But exactly can you do with them? Let's take a look.
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Bagna cauda, the Northern Italian sauce of anchovies and garlic melted into butter and olive oil, is traditionally used as a dip for vegetables, but as we show here, it's also a killer quick and easy pan sauce for steak. Have doubts? Just remember: Anchovies are a key ingredient in Worcestershire.
Bagna cauda, the Northern Italian sauce of anchovies and garlic melted into butter and olive oil, is traditionally used as a dip for vegetables, but it's also a killer quick and easy pan sauce for steak.
Inspired by the flavors of bagna cauda, the famed Northern Italian vegetable dip made from melted butter, olive oil, garlic, and anchovies, this snack is like your classic buttered popcorn but with extra bold, grownup flavor.
This no-fuss, fail-safe oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest.
Why do anchovies taste so meaty? Where do they come from and how do they come to a tin near you? All your fishy questions answered after the jump.
Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest.
We know that there's a big variance in anchovies from brand to brand. But what about different anchovy products? How would anchovy paste and salt-packed whole anchovies stack up to the familiar oil-packed filets?
Regardless of which type of anchovy person you are, chances are you've experienced that moment of grocery store paralysis, staring down those colorful battalions of tiny filleted fish. Jar or can, cheap or expensive—which is the best and, more importantly, does it always matter? We decided to find out.
We all know what Caesar salad is. Chopped romaine lettuce and garlicky croutons tossed in a creamy dressing made with eggs, olive oil, lemon, Parmesan, Worcestershire sauce, and anchovies. There's a reason that in the 90 years since its invention, it's become the default second salad option at every single major restaurant chain in the country: even when mass-produced, it's combination of savory, creamy, tangy, and crunchy ingredients is tasty stuff. But we can do better than those chains in our own kitchens, I hope.
The pizza hits all the high notes in terms of flavor. Anchovy and capers bring a brininess and saltiness to the pie. Chile de arbor brings the heat. Aged Pecorino Sardo brings a whirlwind of flavors including grassy, earthy, salty, and slightly sweet. The pizza is finished with lemon juice for acidity, and a generous dousing of good quality extra virgin olive oil, which simply makes everything come together into one beautifully delicious work of minimalist pizza art.