22
by Colonel Panic_Archive
zartoid wrote:...I have never looked at a crustacean and identified it as potential human food. Somewhere back in time, ancient man ate an anchovy for the first time and I imagine it was like "Mmm...what's this many legged crawling thing with next to no meat on it from the bottom of the sea ?", followed by revulsion.Anchovies aren't crustaceans, they're chordates. Perhaps you're thinking of shrimp or prawns.Anchovies are a nice addition in some cases where saltiness and bit of complexity are desired. Try adding like half a can of chopped anchovies to stuffed bell peppers:Stuffed Bell Peppers4 - 6 green peppers1 pound ground beef or pork1/2 cup cooked rice1 1/2 tbsp finely-chopped anchovies 2 cans tomato sauce3 cloves of chopped garlic1 cup chopped onion1/2 tsp basil1/2 tsp oregano1/2 tsp parsley2 cups shredded mozzarella cheeseSalt & pepper to tasteCook the rice in a covered saucepan with 1/2 cup of water. Add garlic and onion to the meat and brown it in a skillet. Add cooked rice and anchovies. Pour in 1 can of tomato sauce and 1 cup of mozzarella cheese. Add basil, oregano and parsley. Mix well. Add pepper to taste, and salt if needed (though the anchovies should have that covered).Remove stems, seeds and membranes from the peppers. Stuff the peppers with the meat mixture, leaving about 1/4" space at the top. Place peppers in a baking pan. Pour remaining tomato sauce into the peppers, filling them to the top until they overflow. Dump the remainder of sauce into the bottom of the pan. Top the peppers with the remaining cup of mozzarella cheese. Bake at 375 °F until peppers are just slightly darker, and soft but not wrinkly.