Anchovies serve as an essential ingredient in various Italian dishes, including pasta recipes like puttanesca and Caesar salad. They can initially seem intimidating to home cooks. Cooking them in butter or olive oil allows the fillets to melt, generating a strong umami flavor without a fishy taste. For those uncomfortable with whole fillets, anchovy paste offers a convenient alternative, providing a simple measurement of about ½ teaspoon per fillet in recipes. Once accustomed to their flavor, many cooks develop a love for anchovies in their dishes.
Anchovies can be intimidating for some home cooks. Sizzling a few fillets in butter or olive oil allows them to melt into the pan, infusing every sauce with umami.
Anchovies are essential in countless Italian dishes. Pasta recipes like puttanesca and Caesar salad wouldn't exist without them.
Once you learn how many anchovy fillets you want in your aglio e olio, you're guaranteed to fall in love with them.
If chopping fillets is an issue, anchovy paste can be found in most supermarkets and is an easy alternative, using about ½ tsp. per fillet.
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