Bagna cauda, the Italian dipping sauce made from anchovies, garlic, butter and olive oil, is traditionally served with crudités as an appetizer.
Bagna cauda is an Italian dipping sauce for vegetables made from anchovies, garlic, butter and olive oil.
Anchovies in pastaFinally, the same strategy of dissolving the umami flavors of anchovies in a sauce comes into play when making a rich and comforting pasta.
When buying anchoviesWhen choosing a tin or jar of anchovies, Roman said to make sure the anchovies are oil-packed, salt-cured anchovy fillets, not brined, pickled or whole anchovies.
Though the ingredients in each container should be the same — anchovies, salt and olive oil — the fillets will vary in saltiness, taste and texture.