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.
'anchovy' on Serious Eats
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.