Anchovies are often overlooked or even dismissed in the kitchen. But we think they're misunderstood. Good quality canned or jarred anchovies are an excellent addition to any pantry staple and are used in a surprising number of dishes without us knowing about it.
Here is a selection of dishes that couldn't do without anchovies, they add that certain je ne sais quoi and depth of flavor, without anyone being any the wiser. Or simply enjoy them just as they are, whole or even on top of scrambled eggs.
Take a look at our top 10:
Umami packed butter with anchovies pefect for smothering on a steak or serving with a roasted salmon steak. The recipe couldn't be any easier. just butter, anchovies packed in oil, drained and minced, some finely chopped garlic and parsley all mixed together.
Elevating the heights of the humble anchovy to haute cuisine. Exquisitely executed anchovy crisps.
Once you've made some home made mayonnaise add in some very finely chopped anchovy fillets and mix in.
A traditional dish from Piemonte in Northern Italy. The garlicky, anchovy laden sauce is rich and perfect for dipping vegetables.
Let's face it, this is one of the places an anchovy is at home.
Popular Italian pasta sauce made with olives, tomatoes, capers, anchovies and garlic. Traditionally, the sauce is served with spaghetti.
Ceasar Salad Dressing
You might not have realised that this sauce has anchovies disguised inside it.
Italian Salsa verde
Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. Parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and possibly mustard make this rustic sauce pack a punch.
Ideal as an aperitif, made with olives, capers, herbs and garlic, well spread on thick toast, a dip for breadsticks, or for drizzling over salads of ripe, red tomatoes
Enjoy them just as they are, whole out of the jar or tin, or on top of a generous serve of butter on bite sizel pieces of fresh white bread. Delicous.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look