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Anchovies

ANCHOVY

Alice, Acciugha

A small sea fish used either fresh or preserved. Sold in cans, boned and covered in oil, as a paste, or preserved in rock salt.

This pungent fish, is used in southern, Ligurian and Piedmont cuisine; it can be found in almost any Italian pantry. Used in pasta sauces, used mashed with oil on vegetables such as cauliflower, on pizza, and the very special hot oil dip from the Piedmont region, bagna cauda.

Best is acciughe sotto sale, the salted kind if you can find it. As with garlic, be careful of burning them - they turn bitter.

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