Anchovy fillet
Used in 2 recipes on RecipeWiki.
An anchovy fillet, as used here, is a small salt-cured fish packed in oil, and it behaves less like fish than like seasoning. Warmed in olive oil it melts into the pan within a minute or two, leaving a deep savoury saltiness rather than anything fishy. That is how it works in Spaghetti alla Puttanesca, where it dissolves into the base with garlic and chilli, and in the dressing for Caesar Salad, where it is mashed to a paste. Once a tin or jar is opened, keep the remaining fillets covered in their oil in the fridge. Taste before adding any salt, because they bring plenty.
Most often cooked with
GarlicRecipes with anchovy fillet
Caesar Salad
Whole romaine leaves coated in an emulsion of coddled egg, anchovy, garlic and parmesan, tossed at the table and eaten with the fingers.
15 minutes
American
Pescatarian
Spaghetti alla Puttanesca
A store-cupboard sauce of anchovies, olives, capers and chilli melted into tomato, salty enough that it needs no cheese and barely any salt.
Italian
Main courses
Pasta