Anchovies and Anchovy Paste
Source of Recipe
Internet
List of Ingredients
Anchovies are tiny silver fish, about 3 inches long, from the Mediterranean. They are usually sold as flat or rolled fillets, salt, and packed in oil. The most popular and tasty are the ones in olive oil and salt.
Always taste a newly opened can of anchovies before using in a recipe. If they are salty, rinse the fillets well in warm water, then pat dry on paper toweling. The oil in which the anchovies were packed should be discarded unless a recipe specifies otherwise (it will be too fishy and salty to use in the majority of recipes).
NOTE: If you are not familiar with strongly flavored ingredients such as anchovies, add them to your dish in very small amounts so that you can control the taste and balance the flavors.
Don't be tempted by bargain-priced anchovies because the really good ones are never cheap and the cheap ones are likely to be the really awful tasting ones that have give anchovies a bad name.
If using canned anchovies, don't keep the leftover ones in the tin. Remove them, curl them into rolls, put them in a small jar, cover them with extra-virgin olive oil, and refrigerate.
ANCHOVY PASTE:
1 (2 ounces) tube of anchovy paste equals about 5 tablespoons or 1/4 cup
1/2 teaspoon anchovy paste is equal to 2 anchovy fillets
Anchovy paste is ground anchovy fillets ground to a paste, then blended with salt and a small amount of sugar (to mellow the flavor). They are packed in 2-ounce tubes
Recipe
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