Secret ingredient: anchovies
Canned anchovies have an incredibly pronounced flavor that can be a little intense for many people. But add these little fish to sauces, dressings or marinades and they release a wonderfully briny flavor, with just a little more depth and funk than plain sea salt.
Not using up a can of anchovies in one go? Put the entire can in the freezer. Due to the high fat content, the fish will remain fairly soft. Need some again? Then you can very easily pry some out of the can with a fork.
Bread with butter
Okay, with this combo you definitely know that you’re eating anchovies. But truly a tip for enthusiasts. Spread good bread with a generous layer of butter and top with anchovies. We call it bread with butter and salt 2.0.
Dressings
That delicious flavor of Caesar salad comes from anchovies in the dressing, but a vinaigrette can also gain much more flavor and depth from this tiny fish.
Tip: put some anchovies in vinegar or lemon juice; this will keep well in the refrigerator for a while. The fish will dissolve, and you can then use it as the basis for your favorite vinaigrette.
Sauces
A great addition to both fresh and rich sauces. In salsa verde, it adds a little more uhmpf to an otherwise fresh and tangy sauce.
And do you already know bagna cauda? Instead of hummus, dip your raw vegetables in this Italian hot sauce with garlic, and your life will never be the same again.
Actually, the rule for any sauce you want to give more depth and body is that you can add a little anchovy. Sauté it briefly in the pan until it dissolves, then continue making your sauce as you normally would.
Pasta
The best-known example is surely pasta puttanesca. In Sicily, they prefer eating pasta with anchovies and breadcrumbs—so simple, yet so delicious.
Chicken
We usually put a good portion of butter with herbs and garlic under the skin of our chicken. But try puréeing anchovies with olives, and mix this with butter under the skin of your whole chicken before putting it in the oven. A little rosemary wouldn’t be out of place either.
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