On a whim, added a tin of really nice anchovies to tonight’s lamb shank braise. For anyone thinking asking lamby lines, this is a good idea. Especially with a lot of red wine and stock in the pan (cooked down to make a sauce) and some ridiculously creamy pommes puree.
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Der! Always put anchovies into lamb shank braises (and in pockets for lamb legs/shoulders etc.). They melt and even the anchovyphobics don’t notice except to say how good it tastes.
I know, I can’t believe it’s taken me this long to figure this out.
Try a few in your bolognese – always reducing other salt. Don’t add to vitello tonnato – mistake! Lamb or ragus like bolognese are so strong that they “fit in” so to speak.
I love anchovies and sometimes try to sneak them into my famous (at our house) tuna pasta sauce. The sound of 3 harradins shrieking that I’ve over salted and ruined it again is often too much for me to bear.
I appreciate that the flavour of the anchovies may melt away but do too many make it too salty?
Little fish shoved in a barrel with a mountain of salt to cure are going to be – salty. If you have people who like less salt use less anchovies. The ones you save can be used as a snack while you sample a good red and are fabulous with whisky (or whiskey). BTW tuna pasta sauce sounds good – think I’ll try it.
Carrots are always hard to get right visually on a plate or in a dish.
Cuisine minceur? You on a diet? Anchovies are lush. Food of the Gods.
Two Greedy Italians finished this week. Gennaro cooked “EasterLamb with peas” – 5 anchovy fillets. Later a stale bread “salad” had two. I think there’s a trend here.