Anchovy
Small, salt-cured fish packed in oil. Used as a flavour booster, not as an anchovy — mash into a paste and cook it into olive oil at the start and it dissolves completely, leaving deep, savory umami without any fishy taste. The secret in the best Caesar dressings and pasta sauces.
Used for
- pasta sauces
- Caesar dressing
- pan sauces
- pizza
- marinate
In the kitchen
- mash into paste
- melt in oil
Picking it at the store
- Salt-packed anchovies require rinsing; oil-packed are ready to use straight from the tin
- Refrigerate after opening and cover with oil — they keep for weeks
Related terms
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