White anchovies, known as boquerones, add a salty tang of mild seafood flavor to any dish.. When added to olive oil and heated, they break up and infuse the oil. They also make a wonderful pizza topping.
These white anchovies known as boquerones are a staple for any kitchen, no matter what ethnicity’s cuisine you are inspired by the most. Anchovies are a key ingredient in so many dishes, and have earned a place in most cultures.
In America, anchovies are often found as a pizza topping, but they are so much more than that. These anchovies have been cured in vinegar, adding an extra tang to their usual salty earthy flavors. They are then packed in olive oil for a silky smooth texture that almost melts into your favorite sauces and soups.
Their distinct flavors are a great addition to any dish in need of notes of salty earthy fish flavor and there are lots of ways to get all of their delicious flavor into your dishes. For a fried dish, try adding a few of these petite cured fish to the hot oil like you would at garlic or herbs. Their silky texture will practically dissolve in the heat and infuse whatever you are frying with more depth of flavor.
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