Even if you think you don’t like anchovies, chances are you’ve enjoyed them in more ways than you realize.
and it’ll bring out the meat’s rich, robust flavor. Use it in hearty red meat stews and witness how its saltiness adds character without a hint of fish flavor. Now, try doing that with whole anchovies—not quite the same thing.
And then there’s its shelf life. Where jars or cans of anchovies, once opened, tend to lose their freshness if not used soon after, anchovy paste lasts months in the fridge, ready to elevate whatever you’re cooking with just a small squeeze. And I mean small: Because of its concentrated flavor, a little goes a long way, so you’ll rarely need more than a teaspoon or so to lend a big hit of umami energy to just about any dish.
Still, the risk of overwhelming your dish—like whole anchovies can sometimes do—is pretty low because anchovy paste doesn’t make your food taste excessively fishy. Instead, it lends it a deeper flavor, boosting the qualities of other ingredients. Because of its more delicate consistency and the fact it blends in so well, the condiment lingers only slightly on the palate .
In Italy, where I’m from, anchovy paste is used in a variety of recipes and cooking methods, from the soffritto for
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