TINNED ANCHOVIES

Don’t get scared off! Although tinned anchovies have a reputation for being strong and fishy, every chef knows they melt into sauces and dressings, offering a sophisticated, salty, but surprisingly sweet depth of flavor. Ever had Worcestershire sauce? You’ve had an anchovy sauce!
What’s available... Jars or tins of fillets, often brined, then packed in oil (rinse before using to cut down on the sodium load) Whole anchovies dry-packed in salt — an Italian delicacy, acciughe salate, often found at high-end markets and gourmet stores. These should be rinsed to remove salt and then must be filleted before using.
How to use it... Add a whole filleted anchovy to almost any sandwich or wrap for a big burst of flavor. Put a small fillet through the press along with the garlic for salad dressings. Mince a fillet to add with the garlic in almost any pan sauce or at the start of any skillet sauté (but particularly those with tomatoes in the sauce). Mince a fillet to add to the skillet when you wilt spinach, broccoli rabe, stemmed chard or other greens. Make a slaw with shredded apples and daikon radish, tossed with minced anchovies, fennel seeds and cider vinegar. Mush a minced fillet with tomato sauce to top a pizza. Add a single fillet to pesto for a very adult buzz in the classic dip. Slip a fillet under the skin of chicken before roasting for a briny seasoning on the meat. Whisk a mashed anchovy fillet into almost any low-sodium bottled salad dressing. Melt a minced fillet in olive oil with garlic before scrambling eggs.