Anchovy paste

Pâte d’anchois

What it is

The direct descendant of garum, the fermented fish sauce Rome put on everything and shipped in amphorae across the empire. Its glutamates dissolve completely into a sauce, which is why it deepens a dish without ever tasting of fish.

In the kitchen

Melt it in warm oil before anything else joins the pan. It disappears, and nobody will identify it.

Goes with

Garlic Olive oil Lemon Parsley Butter Chili pepper Tomato Capers

Same species

Anchovy Boquerones Colatura di alici Myeolchi-aekjeot Niboshi

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