Anchovies are near the top of my personal ‘AVOID’ list. Not because of their flavour, but their intense fishiness. And I’m not alone. Millions of other folks around the world hate them, too. But I might grow to love anchovies without the fishiness…
We featured a recipe last week demonstrating one way to use anchovy fillets while avoiding the fishy taste that millions of folks hate. I saw the headline of the source post and thought: “I’d love it, if this actually works!”
And it does! Work, that is…
But it’s not magic, just some common sense and a little simple chemistry…
First, the recipe makes a big batch of pasta, but calls for only 2 anchovy fillets. That a key point. Many folks use too many anchovies in recipes like this – not to mention draping them whole all over pizzas and other dishes – triggering instant disgust in their dining guests. But Chef Vincenzo’s recipe for Spaghetti alla Natalina (pictured left) demonstrates how to prepare anchovies without the fishiness!
Temperature is a key factor. Cooking of the anchovies long and low, in the presence of acidic foods such as tomatoes, helps break down the oily aromatics behind the odour.
And raisins add both acid and some concentrated sweetness that complements and showcases the natural earthy, umami flavor of anchovies.
My take
I’ve tried the ‘Chef Vincenzo’ method. It works! And as a result, I’m beginning to warm to anchovies. But after decades or pathological avoidance, embracing them may take some time…
My questions to you:
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- Do you like anchovies as they are?
If not…
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- Would you try the Chef Vincenzo method?
- If it worked for you, would you make an effort to embrace anchovies in your personal culinary sphere?
Muse on that!
~ Maggie J.