Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
> > zxcvbob wrote:
> > > I bought a can (2 ounces) of anchovies, and not sure how to use
> > > them. How many should I add to one pound of canned tomatoes to
> > > give them a "meaty" taste without being too fishy or salty? I'm
> > > going to sauti them in the olive oil until they dissolve before I
> > > add the tomatoes.
> >
> > Depends on how big the fillets are. Rinse first, about a
> > half-tablespoon's worth. Then go from there.
> >
> > Anchovies are the secret ingredient in many dishes when used in
> > moderation. I use them in meatloaf, for example. Getting them
> > incorporated evenly can be tricky - mix with another ingredient
> > first.

> Shrimp stock can be a great "secret ingredient" too, and it's not
> quite as powerful even when reduced.

I had a recipe for red clam sauce that added some minced anchovy to the
sauce. That was good.




Brian

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Day 100 of the "no grouchy usenet posts" project