Anchovies???

[H4nk]

The secret to a great spaghetti sauce is to throw in anchovies when you fry the onions and garlic.

 

[cotedupy]

Some diktats to remember:

Cheap anchovies are the falsest of economies. You should always buy the most expensive available to you at the time. Even if that means you can't afford the rest of the shopping. Buy Spanish anchovies, specifically from Cantabria. Good quality anchovies in oil are acceptable - Ortiz is a widely available brand whose regular line is not too expensive (our definitions of an 'expensive' anchovy may differ). The largest and best quality will be packed in salt though. Do not be tempted by boquerones - these are trash fish, soaked in vinegar. Eat on bread with butter, and thinly sliced shallots. This is the only situation in all gastronomy where doux/unsalted butter is permissible, it must however be fridge cold. Ditto the Manzanilla.

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And as noted by others; Worcestershire Sauce otoh does not need to be kept in the fridge. If you want to then by all means... knock yourself out. But you will gain nothing, apart from having colder Worcestershire Sauce.

 

[cotedupy]

Also note - 'Worcestershire', in reference to the sauce, has two syllables. This always seems to trouble people.

 

[Vespasian]

Also note - 'Worcestershire', in reference to the sauce, has two syllables. This always seems to trouble people.

Three, really: wooh-ster shur, approx.

 

[emwolf]

Three, really: wooh-ster shur, approx.

I pronounce it with 12 distinct syllables, but only three have vowel sounds.

 

[Mr. Beaver]

Another great recipe I make

Tilapia with Citrus Bagna Cauda

Get Tilapia with Citrus Bagna Cauda Recipe from Food Network

www.foodnetwork.com

Looks great! I'll definitely try that!

 

[Doc4]

I pronounce it with 12 distinct syllables, but only three have vowel sounds.

So really, you are just clearing your throat while pointing at the orange-labelled bottle at the other end of the table.

 

[cotedupy]

Three, really: wooh-ster shur, approx.

Indeed... though I (and I think most people) leave off the 'shire' when saying the sauce. Just pronounce it as in the city Worcester, rather than the county.

 

[Kentos]

I’m the only person in my whole world that likes anchovies! On my pizza. With cheese on a cracker. In my pasta. There’s a local Italian restaurant here that has an anchovy garlic pasta that I always order. It’s basically Aglio e Olio with anchovies in it. Delicious!

I always melt at least one filet in the base of any marinara sauce I make. Much more if I’m making puttanesca.

I haven’t yet but I’d love to try fresh anchovies. Anyone else appreciate anchovies?

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No man I love anchovies on pizza. Sadly places don’t offer it anymore around my parts. For cooking I have fallen in love with Thai Fish Sauce, which is basically anchovy juice. I add a shot of it in lieu of salt for a lot of stuff. It stinks to high heaven when it flashes in a hot pan, but the flavor that remains is subtle and delicious.

 

[Lefonque]

Anchovies, love them……