A poor ingredient, but rich in flavor. Here's how to use salted anchovies.
Often in the supermarket fridge counter they go unnoticed close to cheeses, sliced meats and preserves in oil, yet salted anchovies they are an extraordinary food that can be used in many ways in the kitchen. Mostly, they are very cheap and they do well.
They are usually packaged inside one aluminum box similar to tuna and sold by weight. They differ in flavor and texture from those in oil.
Anchovies and anchovies. The difference
Let's start with the difference between these two terms because very often we think we are confusing, actually there's no difference because anchovies and anchovies are the same thing, and are indifferently called in one way or another.
But we can say there are more commonly called anchovies the fish preserved in salt, while anchovies marinated or preserved in oil, but even in these cases there is no rule to be respected.
So, in conclusion, feel free to talk about anchovies and anchovies in the same way.
How to store salted anchovies
To prepare salted anchovies that they are very fresh and that they are less than 24 hours old. The eyes must not be red, the consistency must be rather firm and the color iridescent.
The salting method of anchovies is an ancient activity already carried out in the early Middle Ages and used mainly by the populations of the coast to preserve the freshly caught fish.
Anchovies should not be washed in fresh water, but they should be immediately covered with salt so as to lose their liquids. After two hours they come eliminate the head, the entrails and the bone, although in many cases the latter is left inside.
At this point the anchovies come placed in layers in a glass container covered with coarse salt between one layer and another e topped with a weight to keep them well pressed. In this way they lose the water that must slowly be eliminated. After about 4 months they are ready.
How to clean salted anchovies
Being completely covered with salt, the anchovies must be well washed under running water and gently remove the central bone, although in some recipes it is not necessary to remove it.
For example, if you want to fry them, just pass them in flour and then directly into boiling oil.
After carefully washing the anchovies, you simply need to dry them with kitchen paper and season them with oil, a little salt and wanting some fresh chilli.
I can stay in the fridge for a couple of days after being washed and treated.
Ideas with salted anchovies
Let's move on to the recipes. The anchovies are so good that it would simply take one warm and crunchy slice of bread to accompany them, but we want to suggest you some quick and easy idea for the summer. Browse the tutorial!
This recipe has already been read 272 times!