Description
Praised by Hugh Fearnley Whittingstall and used in the River Cottage recipes, anchovies are poorly understood. They are not cooked but cured for months in salt. They are a fantastic food ingredient, so keep them at hand, not just for pizza toppings but for a fishy-salty kick in tuna salads, fantastic melted with capers and lemon, or with cherry tomatoes and black olives for a gutsy sauce that will work very well with many white fish fillets, either shallow fried or wrapped in foil in the oven.
Ingredients: anchovies, salt, organic olive oil
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