I don't understand people who order a Caesar Salad and ask to "hold the anchovies."
Well, at least it leaves more of these wee pungent fishies for me!
I love 'em. I mince them up and add them into tomato sauce for a hint of complex saltiness that takes the red gravy to another level. I toast slices of baguette, slather with good butter and lay a couple of anchovies atop, for the perfect nibble with wine. Sometimes, I'll chop them up and saute in olive oil with cauliflower florets and red onion, tossing the mixture with a bit of pasta, fresh rosemary and grated Parmesan. For a special treat, I'll eat white anchovies bathed in vinegar (better known as Boquerones) on their lonesome, downing them one after the other with toothpick in hand. And, once in a while, I'll even have them on a pizza.
So, disparage the anchovy if you must. But these tiny fish are a culinary wonder. Brackish, beautiful and altogether bad-ass!
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