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This morning we made an anchovy, garlic, and parsley paste to season a leg of lamb we are cooking tomorrow for some out-of-town guests. It got us craving our favorite little preserved fish fillets. So for lunch, we made a garlic-anchovy vinaigrette made even more robust with crushed red pepper flakes, then spooned it over string beans, ventreche tuna, hard-boiled eggs, sliced plum tomatoes, and some lucques olives. We don’t think we’ll ever tire of the deep, salty flavor that anchovies add to our cooking. Make something delicious for yourselves this weekend, dear friends.

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