Anchovy

Anchois

What it is

Rome ran on garum — fermented anchovy sauce traded like oil, its factories worth fortunes. The little fish still works undercover: melted into a sauce it disappears entirely, leaving only depth, and people who “hate anchovies” praise the dish.

In the kitchen

One or two fillets, melted in warm olive oil at the start of a tomato sauce or a lamb braise, is seasoning, not fish. Nobody will know; everybody will notice.

Goes with

Garlic Tomato Capers Olive Lemon Olive oil

Same species

Anchovy paste Boquerones Colatura di alici Myeolchi-aekjeot Niboshi

Also used with

Sisteron lamb Agretti Alexanders Black chickpea Black Krim tomato Broccoli

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