I was fascinated to read a piece yesterday about what chefs keep in their kitchen cupboards, and anchovies seemed to feature in a whole heap of them.
And I didn’t even have to look, as I know there are absolutely none in mine. And I don’t think I’ve ever put any in there. Probably makes me a bad foodie. Though I seem to remember that James Martin loathes them as well.
Should I put them in the cupboard? I am not sure what I’d do with them, but perhaps if they don’t go off then I should have some on standby. I could have a tube of anchovy paste, as I guess could just put a squeeze of that in to things.
I don’t remember any of the chefs mentioning smoked anchovies, but the Fish Society have tins of them, which do sound as though they could make a very flavoursome addition to dishes, especially for things like pasta I would guess. But I would definitely be needing to look for new recipes to get the most out of them.
Most of the chefs seemed to have Ortiz anchovies in their cupboards. I love the fact that it looks like the design hasn’t moved on in over 40 years. No idea what makes them special, but the design is lovely to have in the cupboard. Do you have any hidden in yours?
