Anchovy

Anchovies are small fish known for their intense umami flavor in dishes and sauces.

Flavor

How to use it

Boosting Sauces. Melt anchovy fillets in hot oil; they dissolve and offer a subtle umami punch to sauces.

Flavoring Dressings. Mix anchovy paste into dressings, like Caesar, to enrich and deepen flavors.

Common mistakes

• Using whole without dissolving can overpower dishes.
• Adding to non-savory foods is undesirable.

What goes with anchovy

• Olive oil. Olive oil carries anchovy's umami punch through the dish.
• Capers. Salty, savory anchovy and briny, pungent capers are the backbone of puttanesca.
• Garlic. Garlic and anchovy add strong umami and pungency.
• Lemon. Lemon's acidity cuts through anchovy's salty richness.
• Broccoli. Anchovy's salt and umami tame the faint bitterness of broccoli.
• Kale. Anchovy's salt and umami tame kale's bitterness, as in Caesar-style kale salads.
• Lamb Shoulder. Anchovy dissolves into the meat as it roasts, adding savory depth without a fishy taste.
• Pasta. Melted anchovy turns plain pasta into a salty, savory sauce with just oil and garlic.

Try tonight

• Mash into butter for umami.
• Use in pasta puttanesca for depth.
• Blend into tapenade for a salty touch.

Storage

Store in a cool place; use within days once opened or refrigerate.