A couple of years again, I watched my dinner companion meticulously select each olive from his plate of pasta puttanesca. Because the little pile of kalamatas grew larger, I discovered myself silently judging his olive aversion. Adventuresome consuming says one thing a few man—that you just’re daring, daring, the Indiana Jones of the dinner circuit.
That means, if there’s ever a life-threatening scenario whereby our solely hope for survival hinges on downing heaps of duck tongues, I can relaxation assured we’ll make it out unscathed. Extra importantly, if my mother serves pasta puttanesca once I take you house to satisfy the household, you’re not going to ask for hen fingers.
It was this identical logic that drove me to increase my very own palate and rid myself of all my meals aversions—nobody likes a hypocrite. First got here smoked salmon. Then mushrooms. Then walleye, at a Wisconsin barbecue one summer time. I downed a dozen oysters on a visit to Boston and located myself smitten. That led to scarier pursuits—eel, blood sausage, hen toes. 5 or so years later, I’m a fairly daring eater. Now it’s your flip. First up? Anchovies.
Enable me to elucidate. It’s not simply the saltiness of the anchovy that makes it such a tremendous ingredient, although actually that helps. Slightly, the anchovy provides a wealthy, savory depth that rounds out a dish, the identical means Parmesan cheese or mushrooms or a touch of truffle give meals an additional increase.
Anchovies make meats style meatier. They make sauces extra complicated (what do you assume makes Worcestershire sauce so good?). And the little fish give dressings a touch of one thing… further. Should you’re nonetheless hesitant, promise me you’ll at the least attempt an anchovy-flavored butter.
You’ll nonetheless style the meaty, salty taste of the fillets, however since they’re minced, blended, and topping a steak, it’s rather less intimidating than slapping a fillet in your slice of pizza. And it’s so easy you don’t have any excuse.
Seared steak with anchovy butter
What you’ll want:
6 to eight oil-packed anchovy fillets
Unsalted butter, barely softened (we like Kerrygold model)
The way to do it:
Mince the anchovies. Then, utilizing a fork, mash the anchovies into the butter till absolutely mixed. Scrape the butter onto a sheet of plastic wrap. Roll right into a cylinder and refrigerate till strong. Slice off a ¼-inch spherical of the butter and serve atop grilled steak.
When you’ve been gained over, a complete world opens up: toss anchovies into pasta sauces and salad dressings for some further salty umami taste, combine them into meatballs, or , yep—high a pizza.
