Gian Luca Demarco – About anchovies: in which dishes to use them. Recipes | food

“Anchovies are a secret ingredient that Italians use in many traditional dishes. They highlight the flavor characteristics of the ingredients in any dish,” says the chef in a press release from the Maxima shopping chain.

Although a large number of people say that they do not like anchovies, but eaters joke: everyone loves anchovies, only some do not know it yet, because they do not know what foods to combine them with. So we share tips to help you tame anchovies.

Photo by R. Daskevičius/Gian Luca Demarco

What do anchovies go well with?

Anchovies are available as fillets and canned, but in this case the inner bone and skin must be removed. All types of anchovies should be eaten with other products. This is one of the basic rules that will help you discover new flavors.

“Anchovies are a simple ingredient that can bring a lot of flavor to your daily diet. For example, in Italy it is very popular to use fresh anchovies. They are fried in oil with other seafood. Italians eat this dish as an appetizer or as a main course. Anchovies give seafood a completely different flavor,” says GLDemarco.

Vida Press Photo/Fresh Anchovy Appetizer

Vida Press Photo/Fresh Anchovy Appetizer

Anchovies are a secret ingredient that gives sauces an unexplored but very pleasant flavor.

Anchovies are a secret ingredient that gives sauces an unexplored but very pleasant flavor. A good example is tomato sauce.

“If you are making a tomato sauce, you should not forget the anchovy fillets, they give a unique aftertaste to the sauce. Anchovies have a special characteristic: at high temperatures, their consistency changes, they become loose. When making the tomato sauce, first add the anchovy fillets and a few pieces of garlic. Using these ingredients , you will be able to get a taste of being taken to Italy for a while,” says the visitor.

Another and simpler way of using this fish is anchovy and olive sauce, which requires only a few ingredients: a few pieces of anchovy fillet, hot olive oil with garlic.

“You can safely use this sauce to season main dishes. It’s true, when combining anchovies with other products, you should not oversalt the dishes, because anchovies themselves are quite salty,” advises the chef.

Vida Press Photo/Anchovies preserved in oil

Vida Press Photo/Anchovies preserved in oil

In Lithuania, anchovies are usually sold in an olive oil marinade. For this reason, the production of anchovies does not require special preparation. Don’t be afraid to experiment.

“And to do this in the warm season, when you treat seasonal vegetables, is the best time. For example, if you try anchovies with green pepper or olives, you will not be disappointed, because the flavors of these products go well together. You will not regret trying anchovies made with smidri. To experiment and enjoy the new discovered flavors I want to encourage you,” advises the chef and shares one of his recipes.

ingredients

Bread: 2.00 A.M Shards (white – best dry)
Anchovies: fillet 4.00 p.m PCs
Fish Sauce: 2.00 A.M Food %
Juice: 2.00 A.M Food % (lemon)

How to produce

  1. Grind the bread as finely as possible. Heat a tablespoon of oil in a pan, add the bread crumbs and fry for 3-4 minutes. Take out and place on a paper towel to absorb the fat.
  2. Cut broccoli into florets, blanch in boiling water and drain. Cut carrots and peppers into straws or grate them. Chop the anchovies.
  3. Heat the remaining oil in a pan, add the vegetables and cook on high heat for 4 minutes, stirring frequently. Add anchovies, pour fish sauce, lemon juice and cook for another 5 minutes. Serve sprinkled with bread crumbs.
book
Book “30 minutes in the kitchen”

Recipe from the book “30 minutes in the kitchen”, cook neringa kalasauskaite

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ingredients

Anchovies: (small pot in oil) 1.00 A.M PCs
Tuna fish: 1.00 A.M PCs (pot in own juice)
the cheese: 1.00 A.M hand full (grated aged)
Lemons: 1.00 A.M PCs (0.5 juice – for sauce)
salt: 1.00 A.M a pinch (for the sauce)

How to produce

  1. Peel the garlic, chop it and fry it in butter.
  2. When it’s hot, add the zucchini strips. Prepare the sauce: Peel the garlic, chop it, mix it with lemon juice, oil, salt, sugar and basil.
  3. Cook the pasta as directed on the package, cool and shake in a bowl.
  4. Add drained tuna, anchovies and zucchini strips.
  5. Pour the dressing over the salad, add chopped parsley, salt everything, season with freshly ground black pepper, mix well and arrange on plates.

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ingredients

Chicken: 500.00 G (thigh meat, boneless and skinless)
salt: 1.00 A.M a pinch (not required)
Pepper: 1.00 A.M a pinch (not required)

How to produce

1. Peel the oranges with a knife without leaving the white skin, and then cut them into cubes. Cut the peel into small strips as well.

2. Add a splash of olive oil to the pan, throw in a peeled whole clove of garlic and fry the pieces of anchovy fillet until completely broken down. Then add cubed chicken and fry well.

3. Put the orange slices in the pan, mix well and fry for 5 minutes. Add the orange peels and saute for a few minutes. Turn off the heat.

4. Put the flour on the work table and make a hole in its mound, put the eggs in it. Cut the flour and eggs with a wide knife, and when they come together, knead the dough well.

5. If you don’t have a pasta maker, roll the dough very thin (1 mm), flour it well, roll it into a roll and cut it into strips of the desired thickness.

6. Cook fresh pasta for 2-3 minutes, drain after cooking.

7. Put the pan with the sauce back on the flame, put the pasta in it, mix well and heat for a couple of minutes.

8. Serve on plates with fresh mint leaves. If desired, sprinkle with freshly ground salt and pepper.

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Roasted Sweet Peppers with Anchovy Sauce (Pepperoni con bagna cauda)

“It’s a very photogenic dish. It’s one of those situations where you’re better off not being seen eating, but the taste never disappoints!” – asserts the chef.

Ingredients (for 6 servings):

  • 80-100 grams of anchovy fillet preserved in oil;
  • 6 sweet red peppers;
  • 1 head of garlic (10 cloves);
  • 500 ml of milk;
  • salt;
  • Extra virgin olive oil.

Preparation:

1. We prepare pepper fillet. All peppers are coated with oil, sprinkled with salt and fried – directly on the flame or in an oven heated to a temperature of 200 degrees for about 40 minutes (until the skin of the peppers is wrinkled in places).

2. Place the peppers in a paper bag (don’t panic, they will shrivel up and release their juices when taken out of the oven), or in a metal bowl and cover with foil. When the peppers are cool (not before!), peel them. Then we carefully tear (or cut) into quarters lengthwise and scoop out the seeds.

3. We prepare the sauce. Pour the milk into the pan, add the peeled garlic cloves and cook on low heat until the garlic is soft (this will take at least 20 minutes, it is best to cook until the garlic starts to split). Add the anchovies and continue to cook, stirring, until the anchovies begin to break down. Then we mash the sauce with an electric blender and continue cooking on low heat until it thickens. Before putting the sauce on the peppers, grind them again with an electric blender.

4. Put the pepper fillet in a baking dish, put the sauce on top and bake for 10 minutes in an oven heated to 180 degrees. The dish is delicious both hot, cold and warm.

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