Anchovy Fillets
Anchovy fillets are salt-cured small fish, often packed in oil, that melt into sauces and dressings for savory depth. Use a little at a time because they add both salt and umami.
Identity
Salt-cured fish
Use small amounts for savory depth.
Anchovy fillets can be chopped, mashed, or warmed until they dissolve into oil or sauce. They are powerful for their size, so taste before adding extra salt, capers, olives, or other briny ingredients.
Wikimedia Commons
Reference image
Anchovy fillets reference image.
Source: Wikimedia Commons
Used In Recipes
Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
Spaghetti PuttanescaClassic Spaghetti PuttanescaMedium
- 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons)