Anchovies In Italian Cuisine - How The Italians Use Anchovies
Rabu, 09 Januari 2013
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Anchovies are a small sea fish found in the Mediterranean Sea and the Atlantic Ocean. They grow to about 3 inches long. Anchovies are related to the herring. Those found in the Atlantic tend to be slightly larger than the Mediterranean variety.
In Southern Italy and Spain they are often cooked fresh. if you are visiting these areas fresh anchovies are worth looking out for in restaurants and cafes. Fresh anchovies are often served grilled like sardines. They are good for barbecues. You can also bake them in the oven.
In Italy they don't clean the fish but it's probably a good idea to do so unless your guests are used to eating them that way. They are served with a rich garlic and tomato sauce.
Fresh anchovies are hard to come by unless you have a good fishmonger nearby. You will most often see them in preserved form because the season is short. Anchovies can be packed in salt or olive oil. In that form they are exported all over the world. Preserved anchovies have become a vital ingredient in most Italian cooking.
When anchovies they are salted they must be cleaned and gutted as soon as they are caught. They are allowed to dry before being layered in large round tins with salt. The tins are stacked into towers which are called seasoning towers. Weights are placed on top of them. They are left like this for up to two months. During this time the fluid in the fish is forced out and replaced by salt.
Anchovies preserved in oil must be treated differently. Fresh anchovies are immersed in brine for two months. After that they are washed in more salt water, cleaned and filleted. The two tiny fillets are then packed in jars or tins of olive oil.
Both types of preserved anchovy can be bought in small tins or jars as well as loose from the delicatessen.
Anchovy paste is often used in Sicily to flavour pizza. It has a less fishy taste than anchovies preserved in either salt or olive oil. You will find anchovy paste sold in tubes. Generally speaking it is less useful than the other types of preserved anchovies.
When you use anchovies it is best to soak them for about ten minutes first to remove some of the salt. That way you get more of the flavour of fish and less of the salt taste.
Anchovies and hard boiled egg yolks mixed with a little red wine vinegar made a great sauce for bland foods. You can use this anchovy sauce on cold meat or fish.
In Venice they have a dish of fresh beans served in anchovy sauce. In Naples they like to eat linguini in anchovy sauce on Christmas Eve. You simply have to cook some garlic in oil then stir in the anchovies until they dissolve. Add a bit of pasta water and the sauce is made. Just pour it over the pasta.
Try anchovies in a simple dish like artichokes with anchovies. Steam some artichokes in about half an inch of water. When they are almost cooked remove them from the pan and add the soaked anchovies. Cook the anchovies, stirring all the time, until they have dissolved. Return the artichokes to the pan for a few minutes so that they can soak up the sauce.
Serve this as a side dish so that your guests who think they hate anchovies can try just a little. This dish will surely change their minds about anchovies. Any bad memories they might have of nasty salty litte fish on their pizzas will be forgotten. Just let them taste the authentic flavour of anchovies in Italian cooking.
In Southern Italy and Spain they are often cooked fresh. if you are visiting these areas fresh anchovies are worth looking out for in restaurants and cafes. Fresh anchovies are often served grilled like sardines. They are good for barbecues. You can also bake them in the oven.
In Italy they don't clean the fish but it's probably a good idea to do so unless your guests are used to eating them that way. They are served with a rich garlic and tomato sauce.
Fresh anchovies are hard to come by unless you have a good fishmonger nearby. You will most often see them in preserved form because the season is short. Anchovies can be packed in salt or olive oil. In that form they are exported all over the world. Preserved anchovies have become a vital ingredient in most Italian cooking.
When anchovies they are salted they must be cleaned and gutted as soon as they are caught. They are allowed to dry before being layered in large round tins with salt. The tins are stacked into towers which are called seasoning towers. Weights are placed on top of them. They are left like this for up to two months. During this time the fluid in the fish is forced out and replaced by salt.
Anchovies preserved in oil must be treated differently. Fresh anchovies are immersed in brine for two months. After that they are washed in more salt water, cleaned and filleted. The two tiny fillets are then packed in jars or tins of olive oil.
Both types of preserved anchovy can be bought in small tins or jars as well as loose from the delicatessen.
Anchovy paste is often used in Sicily to flavour pizza. It has a less fishy taste than anchovies preserved in either salt or olive oil. You will find anchovy paste sold in tubes. Generally speaking it is less useful than the other types of preserved anchovies.
When you use anchovies it is best to soak them for about ten minutes first to remove some of the salt. That way you get more of the flavour of fish and less of the salt taste.
Anchovies and hard boiled egg yolks mixed with a little red wine vinegar made a great sauce for bland foods. You can use this anchovy sauce on cold meat or fish.
In Venice they have a dish of fresh beans served in anchovy sauce. In Naples they like to eat linguini in anchovy sauce on Christmas Eve. You simply have to cook some garlic in oil then stir in the anchovies until they dissolve. Add a bit of pasta water and the sauce is made. Just pour it over the pasta.
Try anchovies in a simple dish like artichokes with anchovies. Steam some artichokes in about half an inch of water. When they are almost cooked remove them from the pan and add the soaked anchovies. Cook the anchovies, stirring all the time, until they have dissolved. Return the artichokes to the pan for a few minutes so that they can soak up the sauce.
Serve this as a side dish so that your guests who think they hate anchovies can try just a little. This dish will surely change their minds about anchovies. Any bad memories they might have of nasty salty litte fish on their pizzas will be forgotten. Just let them taste the authentic flavour of anchovies in Italian cooking.
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Judul: Anchovies In Italian Cuisine - How The Italians Use Anchovies
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