• Home

  • About

  • Recipes

  • Shop

  • Fan Photos

  • Contact

  • More

    Learn More

    JOIN US AND TRY NEW FOODS EVERY TUESDAY.

    Recent Posts

    Pack a Punch Paella

    Food of the Week: Peas

    Fiori di Zucca with Chili, Lemon & Mint

    Food of the Week: Squash Blossoms

    Eggplant-Ricotta Rollups

    Food of the Week: Eggplant

    Kohlrabi with Thyme Infused Olive Oil

    Food of the Week: Kohlrabi

    Caesar Salad with Homemade Croutons

    Netholi Fry/ Fried Anchovies

    Please reload

    Search By Tags

    beans

    cheese

    food of the week

    fruit

    meat

    salads

    sauces

    seafood

    veggies

    Please reload

    Food of the Week: The Anchovy

    A lot of people associate anchovies with pizza and squirm at the mere thought of topping their cheesy pie with the little silvery fishies...but don't knock it until you have tried it. Anchovies are rich in healthy omega-3s, low in mercury, and on pizza isn't the only way to eat them. 

     

    The anchovy has been a popular source of food since the Roman times. This dark, oily fish was used in a wide variety of dishes including a fermented fish sauce called garum. You can add them into pasta sauces, mash and add to salad dressings, they are yummy whipped in butter for a savory bread spread, baked into an egg quiche, deep fried, and yes they are pretty good on pizza. 

     

    The anchovy is related to the herring and it is rarely over 5 inches in length. They travel in large schools of fish and generally eat plankton. When you buy them they are frequently brined or packed in olive oil. You might not believe it, but the little fishies are preserved with bones intact!!  Yup, you will be able to tell your friends you ate fish bones. They are small and soft enough to be eaten along with the fish and you might not even notice them.

     

    So what do you say? Are you brave enough?

     

    Tags:

    food of the week

    Please reload

    FOOD IS AN ADVENTURE

    © 2014-2019 by Tapa Tuesday

    Proudly created with Wix.com