Oh, and...
May. 30th, 2003 10:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ventaSince you lot seem to be a mine of culinary information, here's another one:
What does one do with anchovies ? It came as a bit of a surprise to me a while back to discover I like them - marinated in oil and various other Mediterranean things, they bear no resemblance to the nasty, dried up cadavers one encounters on pizzas.
I usually just eat them with bread, or I suppose you could include them in antipasti. Last night I experimentally ate some with a leek and lemon risotto, and... well. It was edible, and I'm not dead. But it didn't really work, and I won't be repeating the exercise.
The anchovies have rather a sharp taste, and I can't really think of things that they'd go well with. Anyone got any suggestions ?
What does one do with anchovies ? It came as a bit of a surprise to me a while back to discover I like them - marinated in oil and various other Mediterranean things, they bear no resemblance to the nasty, dried up cadavers one encounters on pizzas.
I usually just eat them with bread, or I suppose you could include them in antipasti. Last night I experimentally ate some with a leek and lemon risotto, and... well. It was edible, and I'm not dead. But it didn't really work, and I won't be repeating the exercise.
The anchovies have rather a sharp taste, and I can't really think of things that they'd go well with. Anyone got any suggestions ?
