My kids think I'm weird for using anchovies in most of my non-curry cooking to add a deep flavour. I melt the anchovies in the cold oil as it warms up before browning onions or the mirepoix. I'm sure that I got this idea from an Italian cook book years ago.

My favourite Ragu is the Giorgio Locatelli version from his "Made in Italy" cookbook. I always add anchovies, powdered porcini and beef stock or bone broth to embellish the original recipe. The resultant flavour is banging.

T63

My favourite sandwich is boiled-egg-and-anchovy.  And I still add salt to the eggs !
** Phil.

Quote from: Peripatetic Phil on July 23, 2017, 02:27 PM
My favourite sandwich is boiled-egg-and-anchovy.  And I still add salt to the eggs !
** Phil.

Egg mayo and anchovy

Ciabatta with mozzarella and anchovy

Heaven!

Anchovy, olive oil and garlic pasta ... simply delicious! It was Italian cooking that got me on to anchovies in the first place, in bolognese I think.

Quote from: Secret Santa on July 23, 2017, 06:36 PM
Anchovy, olive oil and garlic pasta ... simply delicious! It was Italian cooking that got me on to anchovies in the first place, in bolognese I think.

Similarly first time I ever encountered an anchovy was on a four seasons pizza when I was working in Portsmouth about 1980; first time I came face to face with a caper too!

So young and innocent and the world was full of new flavours.

Had to give up the Gentlemans relish though, too much salt, too big an addiction.

T63