Kitchen Dictionary: anchovy
A true anchovy is a small, silvery fish from the Mediterranean and southern European coast (though other fish are frequently called "anchovies"). Often filleted, salt-cured and canned in oil.plural: anchovies
Season: available year-round
How to select: Sold canned flat or rolled.
How to store: Unopened for a year at room temperature. Opened, refrigerated for 2 months as long as the fish are covered in oil and sealed.
How to prepare: If you wish to eliminate the saltiness, soak them in water for 30 minutes and pat dry with paper towels. Use sparingly to flavor recipes.
Matches well with: hard-boiled eggs, garlic, lemon, olives, onions, parsley, pizza, puttanesca, tapenade
Substitutions: 1 anchovy fillet=1/2 tsp anchovy paste
Sicilian Anchovy Pasta
Jansson's Temptation (Swedish Potato and Anchovy Casserole)
|Calculated for 1 anchovy|
|Amount Per Serving||%DV|
|Calories from Fat 3||(41%)|
|Total Fat 0.4g||0%|
|Saturated Fat 0.1g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.1g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||0%|
|Dietary Fiber 0.0g||0%|