Let's talk about anchovies!
Most of us love anchovies, right? Ok...ok... perhaps not.
Maybe it's because we've been eating them right out of the can?
Well...recently I learned from PizzaToday a trade magazine for the pizza business that we've been eating these little swimmers wrong. Anchovies, out of the tin, needs a little prep before using---ya supposed to bathed them in water to soak out the salt to enhance their flavor!
Ok---here's what to do:
You'll need:
Anchovies, the ones in the little tins (pictured above) imported from Morocco, Chili, Peru or even better Sicily!
Don't throw away the oil! Save it! Use it to flavor other dishes.
Fill a large bowl with lukewarm water---delicately separate the anchovies, gently placing them in the water for 12 to 15 seconds---to essentially bathe the salt out.
Once done, drain the water carefully and slowly---do not let any anchovies escape then fill the bowl---again gently---with cold water--- let soak 30-60 seconds.
Take out the anchovies, dry them on paper towels--again carefully. Place dried anchovies in shallow flat bowl, cover with your favorite and best olive oil, oregano and a few crushed whole garlic gloves.
Be creative---you can add any fresh herbs like thyme or rosemary and a bit lemon zest too! Let them soak and plump at room temperature for up to 12 hours then refrigerate.
Now they're ready for topping your pizza!
