Anchovy paste has been around for centuries and was even
used by the Romans. It’s made of mashed
up anchovies, a little water or olive oil and a small amount of sugar to offset
the fishy taste.
For convenience it is usually available in little tubes
so you can squeeze out just the amount you need, which is unlikely to be more
than a teaspoon at a time. You can also
make your own by mashing anchovy fillets (sold in small cans) with olive oil.
Like ketchup, anchovy paste is a condiment. It’s fairly strong and salty, so you would
add just a little to a soup, pasta sauce or salad dressing to enhance the taste.
You can make Anchovy Butter to spread on toast by mashing
together 1/3 teaspoon anchovy paste with 2/3 teaspoon butter.
Anchovies are small fish, somewhere between 5 and 8
inches long. Sometimes anchovy fillets are available on pizza.
For easy recipes, order "Help! My Apartment Has a Kitchen!"
No comments:
Post a Comment