Umami-rich anchovy can add another savoury dimension to a wide range of foods, but biting through giant chunks of the salty, pungent ingredient can be off-putting to even the most zealous anchovy eaters. But here’s one easy way to add a more subtle flavour.
Alex Talbot of the frequently innovative culinary blog Ideas in Food has come up with a brilliant way to enjoy mellower, more evenly-dispersed anchovy flavour: stick anchovies (and their oil) in a mould in the freezer, then once they’re frozen solid, grate them with a zester over pizza.
We love this idea so much that we plan on trying it not just with pizza, but in other anchovy-friendly dishes, like pasta puttanesca, Caesar salad, and eggs in purgatory.
Anchovy Zest [Ideas in Food]