Ingredient in the Spotlight: Anchovies
Image by Marlon Bunday via Flickr
I know what you’re thinking. Anchovies? Really? Who eats that nasty stuff? Chances are that you do, in some form or another; though you probably didn’t notice it. Worcestershire Sauce ever? Anchovies. Caesar salad? Probably anchovies. And that fish you ate a few days ago probably lived on a diet of mostly anchovy.
There are actually over 140 different species of anchovy, and different cultures serve them in a variety of ways: fresh, salted, canned, made into a paste, etc. So let’s here it for this wonderful little fish that we love to pretend we never consume. Don’t worry. Your secret’s safe with me.
Shaylie’s recipe for Grilled Lam Chops with Garlic, Chiles and Anchovies not only uses our little swimmer friends, but the oil they traveled in as well! Way to be resourceful! Or if you want something a bit lighter on the tummy (but not on flavor), try this recipe posted by AllisonClayman for Zucchini with Anchovies and Capers. Give the little guys a chance. They deserve some time in the spotlight.