the mighty anchovy
There is a wonderful WEBPAGE dedicated to the
ANCHOVY, an under recognized fish who DESERVES it.
Why? Because they add a meaty note to many dishes where
nobody will ever know it's a fish in there. UMAMI
http://www.foodmuseum.com/anchovies.html
These guys were everywhere. Anchovies swim in all the oceans.
Watching the tube, Pompeii life, 'garam' or anchovy sauce was
rotted down fishes.. used by these people.....in ITALY
I thought fish sauce was like a THAI or HINDU thing
That the English saw it in India, created Worcestshire sauce
didn't know it was so OLD and in ITALY? POMPEII? Had
they learned of it trading in ASIA?
http://www.foodsiteoftheday.com/anchovies.htm
http://www.exampleessays.com/viewpaper/100263.html
INTERESTING to do food history studies. no?
SALAD DRESSING RECIPE
* 2 tablespoons lemon juice
* 2 tablespoons sour cream
* 2 tablespoons mayonnaise
* onion, sliced, green onions, dried onions
* 2 to 3 anchovy fillets
* 1/3 cup grated Parmesan cheese
* 2 garlic cloves, peeled
* 1/4 teaspoon pepper
* 1/8 teaspoon hot pepper sauce
* 1/8 teaspoon Worcestershire sauce
* 1/3 cup olive oil
Directions
ANCHOVIES in your PIZZA SAUCE -
Make your homemade TOMATO SAUCE.
Put it on your raw pizza, then your usual vegies, then drizzle
the anchovy olive mix on top.
½ cup Oil-cured black olives (pitted)
1 Garlic clove; minced
1½ tablespoon Drained capers
2 ounces Canned anchovies; drained
4 tablespoons Olive oil
1 Lemon; juiced
* Place the ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle it on your pizza where there are also your fave vegies. Be sure to include fried eggplant slices, onions, cheese, bell pepper. They really make a pizza rock.
Any of it left, Transfer to a small bowl or jar; cover and store in
the refrigerator. Yield: 2/3 cup.
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