Gotta love 'em. The type packed in a bottle of oil. Take 'em straight outa the bottle and chew 'em up. An essential part of a good antipasto platter if you ask me. Put a fillet on a small bit of roasted red pepper and approach the gates of heaven. Little bursts of briney, fishy goodness...

fucking gross in every way.
I worked at a pizza place in my youth and saw a man eat 400 in 1 hour on a bet.
They have needles that stick in your fucking tongue. That is nature saying 'this is not for eating' don't argue with nature, please...you'll doom us all!

full point wrote:

Edit: Well, it's Johnny's and I can't figure out why my pic isn't posting. Oh well.

I think it's because the link doesnt end in ".jpg" or ".gif" or the like.

cjh wrote:Really love these spiny little fellows. The darker ones preserved in salt or olive oil are an absolute must for a hearty puttanesca sauce now autumn is here.

You put them in your puttanesca?
Doesn't that overpower the olives?

rachael wrote:Doesn't that overpower the olives?

No no, you must give it a go and see what you think. It's subtle, just adds a richness although people who are a bit squeamish about them can sometimes taste them. I like the sauce quite astringent and gladly up the caper and olive content from most recipes I've seen. I usually add 2-3 chopped small fillets right at the beginning along with the garlic and they just dissolve. Much goodness!

On their own or as an ingredient: Just yum. My brother gave me 9 oz tin of the little critters (in olive oil) for my birthday.

Also the principle ingredient in the 'Roman Condiment'

http://www.fortnumandmason.com/shopping ... Selected=3

Not Crap at all.

MrFood wrote:you anchovy fans have to try this -

get yourself a fresh anchovy fillet, a real nice sun-blushed tomato and chunk of mozzarella.

attach all three to a cocktail stick, wrapping the tail of the fish round the tomato and cheese and piercing it onto the coctail stick again.

down it in one.

heaven.

Hell yes, I'll try it.

cjh wrote:

rachael wrote:Doesn't that overpower the olives?

No no, you must give it a go and see what you think. It's subtle, just adds a richness although people who are a bit squeamish about them can sometimes taste them. I like the sauce quite astringent and gladly up the caper and olive content from most recipes I've seen. I usually add 2-3 chopped small fillets right at the beginning along with the garlic and they just dissolve. Much goodness!

Actually this sounds fantastic, and I will try it. I tend to double the olive & caper called for in most recipies too, and I like to use greek black olives, kalamata and green. So gooooood. Of course the olive pitting can get to be a bit of a pain, but it's worth it.

Grazie!

I too, like to put the anchovies in my "whore's pasta". Also red chili pepper or red pepper flakes.

Puttanesca is so named because it can be made from the preserved ingredients you usually have on hand in your kitchen (in Italy at least), and can be thrown together late at night without a trip to the market.

-Amos