Anchovies - 18 cooking recipes

The Russian name for this fish is anchovy. When freshly frozen, it is an excellent reason for pickling according to the Italian method. After such home preparation, the housewife receives amazing “raw materials” for sauces, pates, pastes, hot dishes of Italian (and Mediterranean) cuisine, as well as simple and gourmet appetizers and salads (ceviche, carpaccio). Lightly salted - a simple and tasty appetizer, puff mayonnaise salads like “herring under a fur coat.” European canned anchovy in jars is a homemade feast. It can be served just like that, with bread fried to a golden crust. It is the flavor base for many recipes. The most ancient fish sauce, garum, was prepared from fish marinated to a mushy state and fermented for 2-3 months. Olive oil, herbs, vinegar, salt and pepper were added to it. From a modern canned version, you can use a blender to make a similar composition. It is used as a fragrant spread for bruschetta, dressing, marinade for meat cuts. This fish is irreplaceable in terms of taste, aroma and spicy notes. Therefore, it is better to buy in reserve and not think about herring instead of anchovy.