| Anchovies are a small sea fish found in the | | | | Both types of preserved anchovy can be bought in |
| Mediterranean Sea and the Atlantic Ocean. They | | | | small tins or jars as well as loose from the |
| grow to about 3 inches long. Anchovies are related to | | | | delicatessen. |
| the herring. Those found in the Atlantic tend to be | | | | Anchovy paste is often used in Sicily to flavour pizza. It |
| slightly larger than the Mediterranean variety. | | | | has a less fishy taste than anchovies preserved in |
| In Southern Italy and Spain they are often cooked | | | | either salt or olive oil. You will find anchovy paste sold |
| fresh. if you are visiting these areas fresh anchovies | | | | in tubes. Generally speaking it is less useful than the |
| are worth looking out for in restaurants and cafes. | | | | other types of preserved anchovies. |
| Fresh anchovies are often served grilled like sardines. | | | | When you use anchovies it is best to soak them for |
| They are good for barbecues. You can also bake | | | | about ten minutes first to remove some of the salt. |
| them in the oven. | | | | That way you get more of the flavour of fish and less |
| In Italy they don't clean the fish but it's probably a good | | | | of the salt taste. |
| idea to do so unless your guests are used to eating | | | | Anchovies and hard boiled egg yolks mixed with a little |
| them that way. They are served with a rich garlic and | | | | red wine vinegar made a great sauce for bland foods. |
| tomato sauce. | | | | You can use this anchovy sauce on cold meat or fish. |
| Fresh anchovies are hard to come by unless you | | | | In Venice they have a dish of fresh beans served in |
| have a good fishmonger nearby. You will most often | | | | anchovy sauce. In Naples they like to eat linguini in |
| see them in preserved form because the season is | | | | anchovy sauce on Christmas Eve. You simply have to |
| short. Anchovies can be packed in salt or olive oil. In | | | | cook some garlic in oil then stir in the anchovies until |
| that form they are exported all over the world. | | | | they dissolve. Add a bit of pasta water and the sauce |
| Preserved anchovies have become a vital ingredient in | | | | is made. Just pour it over the pasta. |
| most Italian cooking. | | | | Try anchovies in a simple dish like artichokes with |
| When anchovies they are salted they must be | | | | anchovies. Steam some artichokes in about half an |
| cleaned and gutted as soon as they are caught. They | | | | inch of water. When they are almost cooked remove |
| are allowed to dry before being layered in large round | | | | them from the pan and add the soaked anchovies. |
| tins with salt. The tins are stacked into towers which | | | | Cook the anchovies, stirring all the time, until they have |
| are called seasoning towers. Weights are placed on | | | | dissolved. Return the artichokes to the pan for a few |
| top of them. They are left like this for up to two | | | | minutes so that they can soak up the sauce. |
| months. During this time the fluid in the fish is forced out | | | | Serve this as a side dish so that your guests who think |
| and replaced by salt. | | | | they hate anchovies can try just a little. This dish will |
| Anchovies preserved in oil must be treated differently. | | | | surely change their minds about anchovies. Any bad |
| Fresh anchovies are immersed in brine for two | | | | memories they might have of nasty salty litte fish on |
| months. After that they are washed in more salt | | | | their pizzas will be forgotten. Just let them taste the |
| water, cleaned and filleted. The two tiny fillets are then | | | | authentic flavour of anchovies in Italian cooking. |
| packed in jars or tins of olive oil. | | | | |