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(Boston Herald)   Anchovy: "Love me. LOVE ME"   (bostonherald.com) divider line
    More: Unlikely, Olive oil, Italian cuisine, Cooking, Water, Frying pan, Frying, advocates of the anchovy, cooked florets  
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420 clicks; posted to Food » on 05 May 2020 at 10:50 AM (20 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



18 Comments     (+0 »)
 
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2020-05-05 9:51:05 AM  
Not sure if the headline is a coincidence, or a reference to a Charlie the Unicorn song...
Charlie the Unicorn 3
Youtube eaCCkfjPm0o
 
2020-05-05 10:15:18 AM  
Anchovies are great to cook with. These totally lose all the fish flavour when baked which is why they're excellent spices. Not only are these good on pizza but also rub them onto lamb before baking, ideally two or three days before.
 
2020-05-05 10:24:22 AM  
This thread is delicious.
encrypted-tbn0.gstatic.comView Full Size
 
2020-05-05 11:04:39 AM  

gaslight: Anchovies are great to cook with. These totally lose all the fish flavour when baked which is why they're excellent spices. Not only are these good on pizza but also rub them onto lamb before baking, ideally two or three days before.


I always have tins of anchovy in the pantry and a tube of the paste in the fridge.  Just a teaspoon of the paste is enough to add depth to sauces of all kinds.
 
2020-05-05 11:10:55 AM  

FrancoFile: gaslight: Anchovies are great to cook with. These totally lose all the fish flavour when baked which is why they're excellent spices. Not only are these good on pizza but also rub them onto lamb before baking, ideally two or three days before.

I always have tins of anchovy in the pantry and a tube of the paste in the fridge.  Just a teaspoon of the paste is enough to add depth to sauces of all kinds.


Garlicky Chicken With Lemon-Anchovy Sauce Recipe

Fark user imageView Full Size

/ This is freaky tasty.
 
2020-05-05 11:11:26 AM  
Can't make a Caesar Salad without them.
 
2020-05-05 11:11:35 AM  

Evil Mackerel: FrancoFile: gaslight: Anchovies are great to cook with. These totally lose all the fish flavour when baked which is why they're excellent spices. Not only are these good on pizza but also rub them onto lamb before baking, ideally two or three days before.

I always have tins of anchovy in the pantry and a tube of the paste in the fridge.  Just a teaspoon of the paste is enough to add depth to sauces of all kinds.

Garlicky Chicken With Lemon-Anchovy Sauce Recipe

[Fark user image 288x175]
/ This is freaking tasty.


FTFM
 
2020-05-05 11:13:48 AM  

Evil Mackerel: FrancoFile: gaslight: Anchovies are great to cook with. These totally lose all the fish flavour when baked which is why they're excellent spices. Not only are these good on pizza but also rub them onto lamb before baking, ideally two or three days before.

I always have tins of anchovy in the pantry and a tube of the paste in the fridge.  Just a teaspoon of the paste is enough to add depth to sauces of all kinds.

Garlicky Chicken With Lemon-Anchovy Sauce Recipe

[Fark user image 288x175]
/ This is freaky tasty.


Username, somehow, fitting.
 
2020-05-05 11:20:22 AM  
lh3.googleusercontent.comView Full Size

mmmmm anchovies
 
2020-05-05 11:27:58 AM  
Mom made anchovy spaghetti like that minus the broccoli and now the wife makes it. It's delicious.
 
2020-05-05 1:27:26 PM  
I only use anchovies for two things: puttanesca sauce, and dressing for seafood salad Niçoise.
 
2020-05-05 1:46:23 PM  
No Anchovies, Please
Youtube 63yyMxlBhZs
 
2020-05-05 2:15:05 PM  
Fark user imageView Full Size
 
Ant
2020-05-05 2:39:04 PM  
I love anchovies
 
2020-05-05 4:10:46 PM  
Now I have Lovefool by the Cardigans stuck in my head.
 
2020-05-05 5:29:12 PM  
Pissaladiere,
Thank me later.
Needs a medium weight, but still robust, wine.
 
2020-05-05 6:42:18 PM  
Team anchovy here. I love 'em.
They are so versatile and just add so much to a dish.
They punch above their weight every time.

"Adopted during our poor college days studying at the University of Bologna"  You are in the heart of the Fat and you are using tinned?
I would have thought that you would have learned what care and passion can do for a product.  You must have been very poor.

The Sardinian whites don't cost that much more and the one from the East side of the Adriatic are so much better.
Spend a few extra lira for the fat.

As to the recipe;
This is a basic variation of a pasta al burro ("dry" or no sauce).
With and liquid, butter, olive oil. stock  being used minimally.

You can substitute almost any veggie for the broccoli.  roasted cauliflower works well, as do greens or mushrooms.
artichokes work well. If you can find them, use the Italian Roman type. They have no thistle and the stems are great. Use a bit of lemon juice to balance the sweet of the artichokes.  No cheese. The anchovy has the salty covered+ the kick. .
 
2020-05-05 10:30:22 PM  
I use anchovies to protect my pizza.  No one else at home will touch a pie with anchovies on it.
 
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