The Taste show held in Florence's Stazione Leoploda had all sorts of interesting things, including a booth with cans of salted Sicilian anchovies proudly on display. Truth be told, a 5-kilo -- 11 pound -- can like this is aimed more at delicatessens than home cooks, but it is beautiful to look at. These anchovies were caught in Sicilian waters, and salted by Ghezzi, a Tuscan artisan fish processor.
Italians use anchovies of this kind as an ingredient, rinsing and boning them before adding them to the skillet or pot, where they crumble into tiny bits of flavor that impart not a fishy taste, but the salty freshness of the sea. Where would one put them? Into all sorts of dishes, including meats and vegetables. For example:
- Broccoli with Bread Crumbs & Anchovies
The combination of bread crumbs and anchovies is very common in southern Italy, and nicely complements broccoli. - Veal Scaloppine with Oranges and Anchovies
Oranges work quite nicely with veal scallops, while the anchovies add a pleasant salty accent, but nothing fishy. - Spicy Hake with Green Peppers
Nasello, European hake, comes in a considerable variety of sizes, and while some are best suited to being cooked whole, larger ones will yield very nice fillets that are perfect in a zesty bell pepper sauce.
The Passover and Easter Recipe Exchange:
Kevin's Rack of Lamb with Caramelized Onions:
Spring in general and Easter in particular bring thoughts of lamb to mind. This rack of lamb for two is topped with sweet, caramelized onions. It's easy to prepare and can easily be scaled up to serve four to eight.
Karin's Advocaat
"I call this Advocaat of the Devil," she says, "because once you start nipping at this sweet eggy nectar, you cannot resist the temptation to have more. The Dutch prefer their Advocaat thicker than you may be used to. So thick, in fact, that you eat it with a spoon. Enjoy as is, or over ice-cream, in desserts, pastries and cakes."
Comments
How interesting! I’d always thought “Ick — fishy!” but you’ve given me the impetus to try for that “salty freshness of the sea” again!
And you’re right…The can is lovely!
I love anchovies in Italian food. I never thought I would, but when I learned to make orrechiette in the Pugliese style, I realized that without the anchovies the dish didn’t taste right. Give them a try!
Great photo and great tasting, too.
I’ve an un-opened 1 pound 12 ounce can of salted anchovies here at the moment that I bought on-line.
What’s the best way to keep them from going bad once I
open the can?
I don’t use that many at a time.
I’ve read that the best thing to do is to clean then wash
them in cold water then preserve them in olive oil in the fridge.
This true?
Kind Regards,
Jose
If they are salted the salt is the preservative. Simply cover the can to keep dust from getting in and the fish from drying out and becoming even more salty, and put them in a cool place. Though they won’t be eternal they will keep for a few weeks. The fridge is not strictly necessary.
Your making my mouth water,please stop!